CN103844205A - Method for preparing instant rice from sprouted lightly-milled rice - Google Patents
Method for preparing instant rice from sprouted lightly-milled rice Download PDFInfo
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- CN103844205A CN103844205A CN201410053472.3A CN201410053472A CN103844205A CN 103844205 A CN103844205 A CN 103844205A CN 201410053472 A CN201410053472 A CN 201410053472A CN 103844205 A CN103844205 A CN 103844205A
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- rice
- light husk
- instant
- light
- husk rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
Abstract
The invention relates to a method for preparing instant rice from sprouted lightly-milled rice. The method is characterized by comprising the following steps: lightly milling rough rice, coating chitosan with a film (sprouts are not coated with films), sprouting in a high-temperature and high-pressure condition, cooking the sprouted rough rice, stewing, performing limit fermentation, and drying by adopting the cooperation of ultrasonic waves and infrared rays, so as to obtain the instant rice prepared from the sprouted rough rice. Nutritional ingredients of the rice can be enhanced by the sprouting of the rough rice and the limit fermentation; the rice can be dried by the cooperation of the ultrasonic waves and the infrared rays; ethyl alcohol generated due to the limit fermentation can be removed by distillation; porous structures can be generated, the water activity of the rice can be reduced, the reconstitution property of the rice is good, the nutritive value is high, and the storage period is long.
Description
Technical field
The production method that the present invention relates to a kind of light husk rice instant-rice that germinates, belongs to food processing field.
Background technology
Sprouted unpolished rice is taking milled rice as raw material, through the processing of physiologically active metallization processes, and the goods that young shoot, chaff layer and endosperm brown rice germination to normal bud is long and that obtain form.Sprouted unpolished rice has retained more than 60% important nutrient of paddy, nutritive value is tens times of common rice, especially after germinateing, some have the active material of special physiological function as the obviously increase such as GABA, glutathione, gamma oryzanol, forulic acid.In addition, the brown rice grinding through kicking the beam is outer softening after germination, and carbohydrate and starch Partial digestion in the grain of rice, can obviously improve Cooking Quality.
Instant-rice, is generally to high temperature gelatinization after rice in steep, more rapid drying and dehydrating, and packaging forms, and when edible, again through hot-water soak, is equipped with flavor pack or other garnishes are edible, somewhat similar instant noodles way of dining.About the production method of instant-rice is a lot, patent documentation is disclosed also to be had much at present, and still, the defect of the instant-rice maximum of existing produced in several ways is that mouthfeel is bad, and rehydration is poor.And rice not only can generate the essential amino acid (as lysine) that carbohydrate, vitamin and multiple human body can not be synthetic after saccharification and fermentation, also can Partial digestion starch and the composition such as albumen, it is more easily absorbed.
The present invention carries out chitosan coating (sprout is film not) after brown rice is gently ground, under hot and humid environment, germinate, germinate light husk rice through boiling and after cooking rice over a slow fire, carry out restricted fermentation, adopt ultrasonic wave and intermediate waves infrared ray collaborative dry, obtain nutritious, rehydration performance is good, the light husk rice instant-rice of germination that storage performance is good.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides that a kind of rehydration performance is good, storage performance is good, the processing method of the light husk rice instant-rice of the germination of nutrition more.
The present invention solve the technical problem adopted technical scheme: a kind of production method of the light husk rice instant-rice that germinates, it is characterized in that, brown rice gently grinds, after chitosan coating, be placed under hot and humid environment and germinate, sprouted unpolished rice carries out restricted fermentation through boiling, after cooking rice over a slow fire, collaborative dry by ultrasonic wave and infrared ray, obtain sprouted unpolished rice instant-rice.Specifically realize by following steps:
(1) light husk rice is germinateed: brown rice is gently ground, and grinding lapse rate is 4-5%, adopts the shitosan of concentration 1-2% to carry out film to light husk rice, and attention sprout is not wanted film; The light husk rice of film is placed in to the 16-20 hour that germinates under 70-75 DEG C, the environment of humidity 90-95%;
(2) germinate light husk rice immersion and boiling: take the light husk rice of germinateing, add the running water of 1.6-2 times of quality, 45-55 DEG C is soaked after 30-40 min, adopt vapour cooking 30-40 min, the rapid cold pouring of pure water, prevent rice grain adhesion, after filtering, continue the steam 20-25 min that cooks rice over a slow fire, be naturally cooled to 30-32 DEG C;
(3) rice fermentation: by living cells content 2-3 × 10
10the rice wine song of cfu/g is evenly sprinkled in rice, fully mixes thoroughly, packs clean ceramic vessel into, and sealing is placed in the 30-32 DEG C of environment 13-14 h that ferments, after fermentation by rice rake pine; The bent addition of rice wine is the 2-4g/kg light husk rice of germinateing;
(4) ultrasonic wave-infrared ray is collaborative dry: the loose rice of rake is placed in 35-40KHz ultrasound field, and adopting infrared drying to rice water content is 4-5%, and light husk rice instant-rice obtains germinateing; IR wavelength 2-4 μ m, heat source temperature 400-600 DEG C, thermal source and rice are at a distance of 8-10cm.
The difference of technique of the present invention and prior art is:
1, brown rice is gently ground, can improve rice Cooking Quality; Adopt chitosan coating, keep sprout not film, breed bacteria can prevent that light husk rice from germinateing under hot and humid environment time, and only allow plumule growth.
2, long for traditional instant-rice rehydration time, the shortcoming that reconstitution rate is low, lipid easily becomes sour, optimizes digesting technoloy, by restricted fermentation, taking to control the method for saccharification degree and fermenting speed, is nutrition small-molecule substance and alcohol by the conversion such as starch, protein in rice.
3, the rice employing ultrasonic wave and the infrared ray that complete fermentation are worked in coordination with dry.Intermediate waves infrared ray has stronger penetration capacity, dry run can be accomplished inside and outside consistent, and there is good cavitation, especially under there is situation in ultrasonic wave, the transition of the vibration of organic molecule and hydrone in Cooperative Excitation rice (comprising in conjunction with state hydrone), promote the generation of pore space structure, improve rice rehydration performance.
4,, in dry run, alcohol and water are heated and produce alcohol water steam, in the volatilization process of from-inner-to-outer, produce a large amount of pore space structures, have reduced the water activity of rice simultaneously.
Technique continuous and compact of the present invention, ultrasonic wave and infrared drying complement each other, and have good synergistic function, have remarkable result for the organoleptic quality, rehydration performance and the storage performance that improve instant-rice.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.The mensuration of reconstitution rate: accurately take and facilitate straight rice-flour noodles finished product A g to be placed in beaker, add 5 times of boiling water and add a cover immediately that rehydration drains after 8 minutes immediately and blot the surface moisture B g that weighs with filter paper, reconstitution rate represents with B/A.Strip-breaking rate: the gross mass of instant-rice is C, its quality of interrupting bar instant-rice is D, strip-breaking rate represents with D/C.The storage performance of shelf exponential representation instant-rice under 37 ± 2 DEG C, humidity 75 ± 5% environment, the higher expression shelf life of index is longer.Sense organ overall merit: calculating mean value after asking 50 15-60 year to taste the organoleptic quality (outward appearance, smell, flavour, hardness and viscosity) of personnel to instant-rice to give a mark, 1 be divided into the poorest, 100 be divided into best.
Embodiment 1
(1) light husk rice is germinateed: polished rice brown rice gently grinds, and grinding lapse rate is 5%, and light husk rice is placed under 75 DEG C, the environment of humidity 95% and is germinateed 16 hours; (2) germinate light husk rice immersion and boiling: take the 1kg light husk rice of germinateing, add 1.6kg running water, soak 30 min at 55 DEG C, adopt vapour cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, after filtering, continue steam 20 min that cook rice over a slow fire, be naturally cooled to 30 DEG C; (3) ultrasonic wave-infrared ray is collaborative dry: the loose rice of rake is placed in 35KHz ultrasound field, and adopting infrared drying to rice water content is 4%, and light husk rice instant-rice obtains germinateing; IR wavelength 2 μ m, 600 DEG C of heat source temperatures, thermal source and rice are at a distance of 10cm.
Embodiment 2
(1) light husk rice is germinateed: polished rice brown rice gently grinds, and grinding lapse rate is 5%, adopts the shitosan of concentration 2% to carry out film to light husk rice, and attention sprout is not wanted film; The light husk rice of film is placed under 75 DEG C, the environment of humidity 95% and is germinateed 16 hours; (2) germinate light husk rice immersion and boiling: take the 1kg light husk rice of germinateing, add 1.6kg running water, soak 30 min at 55 DEG C, adopt vapour cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, after filtering, continue steam 20 min that cook rice over a slow fire, be naturally cooled to 30 DEG C; (3) ultrasonic wave-infrared ray is collaborative dry: the loose rice of rake is placed in 35KHz ultrasound field, and adopting infrared drying to rice water content is 4%, and light husk rice instant-rice obtains germinateing; IR wavelength 2 μ m, 600 DEG C of heat source temperatures, thermal source and rice are at a distance of 10cm.
Embodiment 3
(1) light husk rice is germinateed: polished rice brown rice gently grinds, and grinding lapse rate is 5%, adopts the shitosan of concentration 2% to carry out film to light husk rice, and attention sprout is not wanted film; The light husk rice of film is placed under 75 DEG C, the environment of humidity 95% and is germinateed 16 hours; (2) germinate light husk rice immersion and boiling: take the 1kg light husk rice of germinateing, add 1.6kg running water, soak 30 min at 55 DEG C, adopt vapour cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, after filtering, continue steam 20 min that cook rice over a slow fire, be naturally cooled to 30 DEG C; (3) rice fermentation: by 2 g Angel koji (living cells content 2-3 × 10
10cfu/g thing item number 83500007) be evenly sprinkled in rice, fully mix thoroughly, pack clean ceramic vessel into, sealing, is placed in 30 DEG C of environment, 13 h that ferment, after fermentation by rice rake pine; (4) ultrasonic wave-infrared ray is collaborative dry: the loose rice of rake is placed in 35KHz ultrasound field, and adopting infrared drying to rice water content is 4%, and light husk rice instant-rice obtains germinateing; IR wavelength 2 μ m, 600 DEG C of heat source temperatures, thermal source and rice are at a distance of 10cm.
Table 1 embodiment 1,2,3 contrast and effect analyses
| Embodiment | Brown rice germination rate | Instant-rice strip-breaking rate | Instant-rice shelf index | Instant-rice reconstitution rate | Product sensory overall merit (1-100 divides) |
| Embodiment 1 | 89% | 0.17 | 18 | 2.9 | 80 points |
| Embodiment 2 | 92% | 0.13 | 20 | 3.0 | 82 points |
| Embodiment 3 | 92% | 0.17 | 24 | 3.4 | 88 points |
As shown in Table 1, adopt chitosan coating can promote brown rice germination rate, instant-rice shelf exponential sum organoleptic quality, reduce instant-rice strip-breaking rate simultaneously; Rice carries out restricted fermentation can obviously promote instant-rice shelf index, reconstitution rate and organoleptic quality.Chitosan coating and restricted fermentation in combining processing, can offset the rising of instant-rice strip-breaking rate.
Embodiment 4
(1) light husk rice is germinateed: polished rice brown rice gently grinds, and grinding lapse rate is 5%, adopts the shitosan of concentration 2% to carry out film to light husk rice, and attention sprout is not wanted film; The light husk rice of film is placed under 75 DEG C, the environment of humidity 95% and is germinateed 16 hours; (2) germinate light husk rice immersion and boiling: take the 1kg light husk rice of germinateing, add 1.6kg running water, soak 30 min at 55 DEG C, adopt vapour cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, after filtering, continue steam 20 min that cook rice over a slow fire, be naturally cooled to 30 DEG C; (3) rice fermentation: 2 g Angel kojis (thing item number 83500007) are evenly sprinkled in rice, fully mix thoroughly, pack clean ceramic vessel into, sealing, is placed in 30 DEG C of environment, 13 h that ferment, after fermentation by rice rake pine; (4) rice is dry: harrowing loose rice, to be dried to water content be 4%, the light husk rice instant-rice that obtains germinateing, and drying condition is in table 2.As shown in Table 2, ultrasonic wave and infrared ray have synergistic function, and shelf index, reconstitution rate and the organoleptic quality of gained instant-rice is higher than infrared drying product and ultrasonic wave-heated-air drying product.Although the strip-breaking rate of ultrasonic wave-infrared drying rice is slightly higher than infrared drying rice (difference is very little, can ignore), but lower than ultrasonic wave-heated-air drying rice.
Table 2 drying condition and instant-rice property testing
| drying condition | strip-breaking rate | shelf index | reconstitution rate | sense organ overall merit |
| (1) harrowing loose rice employing infrared drying to rice water content is 4%, and light husk rice instant-rice obtains germinateing; IR wavelength 2 μ m, 600 DEG C of heat source temperatures, thermal source and rice are at a distance of 10cm. | 0.16 | 21 | 2.9 | 84 points |
| (2) the loose rice of rake is placed in 35KHz ultrasound field, adopting heated-air drying to rice water content is 4%, and light husk rice instant-rice obtains germinateing; Hot blast temperature is 70 DEG C, and wind speed is 3m/s. | 0.19 | 20 | 3.0 | 82 points |
| (3) the loose rice of rake is placed in 35KHz ultrasound field, adopting infrared drying to rice water content is 4%, and light husk rice instant-rice obtains germinateing; IR wavelength 2 μ m, 600 DEG C of heat source temperatures, thermal source and rice are at a distance of 10cm. | 0.17 | 24 | 3.4 | 88 points |
Embodiment 5
(1) light husk rice is germinateed: long-grained nonglutinous rice brown rice gently grinds, and grinding lapse rate is 4%, adopts the shitosan of concentration 1% to carry out film to light husk rice, and attention sprout is not wanted film; The light husk rice of film is placed under 70 DEG C, the environment of humidity 90% and is germinateed 20 hours; (2) germinate light husk rice immersion and boiling: take the 1kg light husk rice of germinateing, add 2kg running water, soak 40 min at 45 DEG C, adopt vapour cooking 40 min, the rapid cold pouring of pure water, prevents rice grain adhesion, after filtering, continue steam 25 min that cook rice over a slow fire, be naturally cooled to 32 DEG C; (3) rice fermentation: 4 g Angel kojis (thing item number 83500007) are evenly sprinkled in rice, fully mix thoroughly, pack clean ceramic vessel into, sealing, is placed in 32 DEG C of environment, 14 h that ferment, after fermentation by rice rake pine; (4) ultrasonic wave-infrared ray is collaborative dry: the loose rice of rake is placed in 40KHz ultrasound field, and adopting infrared drying to rice water content is 5%, and light husk rice instant-rice obtains germinateing; IR wavelength 4 μ m, 400 DEG C of heat source temperatures, thermal source and rice are at a distance of 8cm.After testing, the germination percentage of the light husk rice of germinateing is 91%, and the strip-breaking rate of instant-rice is 0.17, shelf index is 23, reconstitution rate is 3.2,85 points of sense organ overall merits.
Claims (2)
1. a production method for the light husk rice instant-rice of germination, is characterized in that specifically realizing by following steps:
(1) light husk rice is germinateed: brown rice is gently ground, and grinding lapse rate is 4-5%, adopts the shitosan of concentration 1-2% to carry out film to light husk rice, and attention sprout is not wanted film; The light husk rice of film is placed in to the 16-20 hour that germinates under 70-75 DEG C, the environment of humidity 90-95%;
(2) germinate light husk rice immersion and boiling: take the light husk rice of germinateing, add the running water of 1.6-2 times of quality, 45-55 DEG C is soaked after 30-40 min, adopt vapour cooking 30-40 min, the rapid cold pouring of pure water, prevent rice grain adhesion, after filtering, continue the steam 20-25 min that cooks rice over a slow fire, be naturally cooled to 30-32 DEG C;
(3) rice fermentation: by living cells content 2-3 × 10
10the rice wine song of cfu/g is evenly sprinkled in rice, fully mixes thoroughly, packs clean ceramic vessel into, and sealing is placed in the 30-32 DEG C of environment 13-14 h that ferments, after fermentation by rice rake pine;
(4) ultrasonic wave-infrared ray is collaborative dry: the loose rice of rake is placed in 35-40KHz ultrasound field, and adopting infrared drying to rice water content is 4-5%, and light husk rice instant-rice obtains germinateing; IR wavelength 2-4 μ m, heat source temperature 400-600 DEG C, thermal source and rice are at a distance of 8-10cm.
2. production method as claimed in claim 1, is characterized in that the bent addition of step (3) rice wine is the 2-4g/kg light husk rice of germinateing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107343600A (en) * | 2017-07-07 | 2017-11-14 | 东北农业大学 | A kind of preparation method of instant sprouted unpolished rice |
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| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN101124962A (en) * | 2007-09-26 | 2008-02-20 | 潘娜 | Prefermentating glutinous rice dried rice and preparation technology and application thereof |
| CN101617793A (en) * | 2009-05-20 | 2010-01-06 | 长沙理工大学 | Production method of germinated milled rice |
| CN101984852A (en) * | 2010-10-11 | 2011-03-16 | 江南大学 | Method for preparing germinated brown rice nutritional instant rice |
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2014
- 2014-02-18 CN CN201410053472.3A patent/CN103844205B/en not_active Expired - Fee Related
Patent Citations (4)
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| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN101124962A (en) * | 2007-09-26 | 2008-02-20 | 潘娜 | Prefermentating glutinous rice dried rice and preparation technology and application thereof |
| CN101617793A (en) * | 2009-05-20 | 2010-01-06 | 长沙理工大学 | Production method of germinated milled rice |
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Non-Patent Citations (1)
| Title |
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| 曾庆孝: "《食品安全基础知识》", 31 May 2008, 中国商业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107343600A (en) * | 2017-07-07 | 2017-11-14 | 东北农业大学 | A kind of preparation method of instant sprouted unpolished rice |
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Effective date of registration: 20180517 Address after: 221137 Qingshan spring, Jiawang District, Xuzhou, Jiangsu, on the east side of two road. Patentee after: XUZHOU NAILI MACROMOLECULE TECHNOLOGY CO., LTD. Address before: 330031 999, Xuefu Avenue, Nanchang, Jiangxi. Patentee before: Nanchang University |
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