CN103844205B - A kind of production method of the light husk rice instant-rice that germinates - Google Patents
A kind of production method of the light husk rice instant-rice that germinates Download PDFInfo
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- CN103844205B CN103844205B CN201410053472.3A CN201410053472A CN103844205B CN 103844205 B CN103844205 B CN 103844205B CN 201410053472 A CN201410053472 A CN 201410053472A CN 103844205 B CN103844205 B CN 103844205B
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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
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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
- A23L7/10—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
-
- 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 present invention relates to 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 (sprout is film not), germinate under being placed in hot and humid environment, sprouted unpolished rice through boiling, cook rice over a slow fire after carry out restricted fermentation, by ultrasonic wave and the collaborative drying of infrared ray, obtain sprouted unpolished rice instant-rice.Brown rice germination and restricted fermentation, all can strengthen the nutritional labeling of rice.Rice adopts infrared ray and ultrasonic synergistic drying, the alcohol distillation that restricted fermentation produces can be gone out, produce pore space structure simultaneously, reduce rice water activity.Product rehydration is good, be of high nutritive value, storage period is long.
Description
Technical field
The present invention relates to a kind of production method of the light husk rice instant-rice that germinates, belong to food processing field.
Background technology
Sprouted unpolished rice take milled rice as raw material, through the process of physiologically active metallization processes, and the goods of young shoot, chaff layer and the endosperm composition that brown rice germination to normal bud length is obtained.Sprouted unpolished rice remains the important nutrient of paddy more than 60%, nutritive value is tens times of common rice, especially, after germinateing, some active material such as GABA, glutathione, gamma oryzanol, forulic acids etc. with special physiological function obviously increase.In addition, the brown rice ground through kicking the beam is outer softening after germination, and in the grain of rice, carbohydrate and Starch Fraction degraded, obviously can improve Cooking Quality.
Instant-rice is generally to high temperature gelatinization after rice in steep, more rapid drying and dehydrating, and packaging forms, and again through hot-water soak time edible, is equipped with flavor pack or other garnishes are edible, somewhat similar instant noodles way of dining.Production method at present about instant-rice is a lot, also has many disclosed in patent document, but the defect that the instant-rice of existing various method production is maximum 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 synthesize after saccharification and fermentation, also can the composition such as Partial digestion starch and albumen, make it more easily absorb.
Chitosan coating (sprout is film not) is carried out after the present invention gently grinds brown rice, germinate under hot and humid environment, light husk rice of germinateing carries out restricted fermentation through boiling with after cooking rice over a slow fire, adopt ultrasonic wave and the collaborative drying of intermediate waves infrared ray, obtain the light husk rice instant-rice of nutritious, that rehydration performance is good, storage performance is good germination.
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 more light husk rice instant-rice of the germination of nutrition.
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, germinate under being placed in hot and humid environment, sprouted unpolished rice through boiling, cook rice over a slow fire after carry out restricted fermentation, by ultrasonic wave and the collaborative drying of infrared ray, obtain sprouted unpolished rice instant-rice.Realize especially by following steps:
(1) light husk rice is germinateed: gently ground by brown rice, grinding lapse rate is 4-5%, adopts the shitosan of concentration 1-2% to carry out film to light husk rice, notices that sprout does not want film; The light husk rice of film is placed in 70-75 DEG C, germinate under the environment of humidity 90-95% 16-20 hour;
(2) to germinate light husk rice immersion and boiling: take light husk rice of germinateing, add the running water of 1.6-2 times of quality, after 45-55 DEG C of immersion 30-40 min, adopt vapour cooking 30-40 min, the rapid cold pouring of pure water, prevent rice grain adhesion, continue steam after filtering and to cook rice over a slow fire 20-25 min, Temperature fall is to 30-32 DEG C;
(3) rice fermentation: by living cells content 2-3 × 10
10the rice wine koji of cfu/g is evenly sprinkled in rice, fully mixes thoroughly, loads clean ceramic vessel, sealing, is placed in 30-32 DEG C of environment and ferments 13-14 h, by rice rake pine after fermentation; Rice wine koji addition is that 2-4g/kg germinates light husk rice;
(4) ultrasonic wave-infrared ray is collaborative dry: be placed in 35-40KHz ultrasound field by the rice of rake pine, adopt infrared drying to be 4-5% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 2-4 μm, heat source temperature 400-600 DEG C, thermal source and rice are at a distance of 8-10cm.
The difference of present invention process and prior art is:
1, brown rice is gently ground, rice Cooking Quality can be improved; Adopt chitosan coating, keep sprout not film, breed bacteria when can prevent light husk rice from germinateing under hot and humid environment, and only allow plumule grow.
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 the method controlling Glycation extend and fermenting speed, is nutrition small-molecule substance and alcohol by the conversion such as starch, protein in rice.
3, the rice completing fermentation adopts ultrasonic wave and the collaborative drying of infrared ray.Intermediate waves infrared ray has stronger penetration capacity, dry run can be accomplished inside and outside consistent, and there is good cavitation, especially under ultrasonic wave exists situation, the vibration of organic molecule and the transition of hydrone (comprising in conjunction with state hydrone) in Cooperative Excitation rice, 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, reduce the water activity of rice simultaneously.
Present invention process continuous and compact, ultrasonic wave and infrared drying complement each other, and have good synergistic function, have remarkable result for improving the organoleptic quality of instant-rice, rehydration performance and storage performance.
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, adds 5 times of boiling water and adds a cover rehydration immediately and drain immediately after 8 minutes and blot surface moisture with filter paper and to weigh B g, and reconstitution rate B/A represents.Strip-breaking rate: the gross mass of instant-rice is C, its quality of interrupting bar instant-rice is D, and strip-breaking rate D/C represents.Shelf exponential representation instant-rice is at 37 ± 2 DEG C, storage performance under humidity 75 ± 5% environment, and index higher expression shelf life is longer.Sense organ overall merit: ask 50 15-60 year taste the organoleptic quality (outward appearance, smell, flavour, hardness and viscosity) of personnel to instant-rice give a mark after calculating mean value, 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%, light husk rice is placed in 75 DEG C, germinates 16 hours under the environment of humidity 95%; (2) to germinate light husk rice immersion and boiling: take 1kg and to germinate light husk rice, 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, continue steam after filtering to cook rice over a slow fire 20 min, Temperature fall to 30 DEG C; (3) ultrasonic wave-infrared ray is collaborative dry: be placed in 35KHz ultrasound field by the rice of rake pine, adopt infrared drying to be 4% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 2 μm, heat source temperature 600 DEG C, 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, notices that sprout does not want film; The light husk rice of film is placed in 75 DEG C, germinates 16 hours under the environment of humidity 95%; (2) to germinate light husk rice immersion and boiling: take 1kg and to germinate light husk rice, 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, continue steam after filtering to cook rice over a slow fire 20 min, Temperature fall to 30 DEG C; (3) ultrasonic wave-infrared ray is collaborative dry: be placed in 35KHz ultrasound field by the rice of rake pine, adopt infrared drying to be 4% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 2 μm, heat source temperature 600 DEG C, 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, notices that sprout does not want film; The light husk rice of film is placed in 75 DEG C, germinates 16 hours under the environment of humidity 95%; (2) to germinate light husk rice immersion and boiling: take 1kg and to germinate light husk rice, 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, continue steam after filtering to cook rice over a slow fire 20 min, Temperature fall to 30 DEG C; (3) rice fermentation: by 2 g Angel koji (living cells content 2-3 × 10
10cfu/g material numbers 83500007) be evenly sprinkled in rice, fully mix thoroughly, load clean ceramic vessel, sealing, be placed in 30 DEG C of environment and ferment 13 h, by rice rake pine after fermentation; (4) ultrasonic wave-infrared ray is collaborative dry: be placed in 35KHz ultrasound field by the rice of rake pine, adopt infrared drying to be 4% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 2 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm.
Table 1 embodiment 1,2,3 contrasts and effect analysis
| 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 obviously can promote instant-rice shelf index, reconstitution rate and organoleptic quality.Chitosan coating and restricted fermentation in combining process, 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, notices that sprout does not want film; The light husk rice of film is placed in 75 DEG C, germinates 16 hours under the environment of humidity 95%; (2) to germinate light husk rice immersion and boiling: take 1kg and to germinate light husk rice, 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, continue steam after filtering to cook rice over a slow fire 20 min, Temperature fall to 30 DEG C; (3) rice fermentation: 2 g Angel kojis (material number 83500007) are evenly sprinkled in rice, fully mix thoroughly, load clean ceramic vessel, sealing, is placed in 30 DEG C of environment and ferments 13 h, by rice rake pine after fermentation; (4) rice is dry: it is 4% that the rice of rake pine is dried to water content, and obtain the light husk rice instant-rice that germinates, drying condition is in table 2.As shown in Table 2, ultrasonic wave and infrared ray have synergistic function, and the shelf index of gained instant-rice, reconstitution rate and organoleptic quality are 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 character measure
| drying condition | strip-breaking rate | shelf index | reconstitution rate | sense organ overall merit |
| (1) rice of rake pine adopts infrared drying to be 4% to rice water content, obtains the light husk rice instant-rice that germinates; IR wavelength 2 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm. | 0.16 | 21 | 2.9 | 84 points |
| (2) rice of rake pine is placed in 35KHz ultrasound field, adopts heated-air drying to be 4% to rice water content, obtain the light husk rice instant-rice that germinates; Hot blast temperature is 70 DEG C, and wind speed is 3m/s. | 0.19 | 20 | 3.0 | 82 points |
| (3) rice of rake pine is placed in 35KHz ultrasound field, adopts infrared drying to be 4% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 2 μm, heat source temperature 600 DEG C, 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, notices that sprout does not want film; The light husk rice of film is placed in 70 DEG C, germinates 20 hours under the environment of humidity 90%; (2) to germinate light husk rice immersion and boiling: take 1kg and to germinate light husk rice, 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, continue steam after filtering to cook rice over a slow fire 25 min, Temperature fall to 32 DEG C; (3) rice fermentation: 4 g Angel kojis (material number 83500007) are evenly sprinkled in rice, fully mix thoroughly, load clean ceramic vessel, sealing, is placed in 32 DEG C of environment and ferments 14 h, by rice rake pine after fermentation; (4) ultrasonic wave-infrared ray is collaborative dry: be placed in 40KHz ultrasound field by the rice of rake pine, adopt infrared drying to be 5% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 4 μm, heat source temperature 400 DEG C, thermal source and rice are at a distance of 8cm.After testing, the germination percentage of 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, sense organ overall merit 85 points.
Claims (1)
1. a production method for the light husk rice instant-rice of germination, is characterized in that realizing especially by following steps:
(1) light husk rice is germinateed: gently ground by brown rice, grinding lapse rate is 4-5%, adopts the shitosan of concentration 1-2% to carry out film to light husk rice, notices that sprout does not want film; The light husk rice of film is placed in 70-75 DEG C, germinate under the environment of humidity 90-95% 16-20 hour;
(2) to germinate light husk rice immersion and boiling: take light husk rice of germinateing, add the running water of 1.6-2 times of quality, after 45-55 DEG C of immersion 30-40 min, adopt vapour cooking 30-40 min, the rapid cold pouring of pure water, prevent rice grain adhesion, continue steam after filtering and to cook rice over a slow fire 20-25 min, Temperature fall is to 30-32 DEG C;
(3) rice fermentation: by living cells content 2-3 × 10
10the rice wine koji of cfu/g is evenly sprinkled in rice, fully mixes thoroughly, loads clean ceramic vessel, sealing, is placed in 30-32 DEG C of environment and ferments 13-14 h, by rice rake pine after fermentation; Rice wine koji addition is that 2-4g/kg germinates light husk rice;
(4) ultrasonic wave-infrared ray is collaborative dry: be placed in 35-40KHz ultrasound field by the rice of rake pine, adopt infrared drying to be 4-5% to rice water content, obtain the light husk rice instant-rice that germinates; IR wavelength 2-4 μm, heat source temperature 400-600 DEG C, thermal source and rice are at a distance of 8-10cm.
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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 |
| 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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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
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| 曾庆孝."能量场作用下的干燥".《食品安全基础知识》.中国商业出版社,2008,(第1版), * |
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