CN104757378A - Brown rice processing method for improving nutrient retention rates - Google Patents
Brown rice processing method for improving nutrient retention rates Download PDFInfo
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- CN104757378A CN104757378A CN201510118883.0A CN201510118883A CN104757378A CN 104757378 A CN104757378 A CN 104757378A CN 201510118883 A CN201510118883 A CN 201510118883A CN 104757378 A CN104757378 A CN 104757378A
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Abstract
The present invention discloses a brown rice processing method for improving nutrient retention rates. The method comprises the following steps: (1) putting hulled brown rice into water for presoaking for 1-1.5 hours; (2) mixing the soaked hulled brown rice with water with a weight ratio of 1: 1.5-1.7, putting the mixture into a container, vacuum sealing the container, and processing the mixture with superhigh pressure (pressure being 200-400 MPa and the pressure holding time being 5-20 minutes); and (3) removing the hulled brown rice from the container. Cooking the obtained hulled brown rice processed by using the method of the invention, by using the conventional cooking method, can maximally retain the nutrient contents of the brown rice (i.e., contents of vitamin B, calcium and iron).
Description
Technical field
The present invention relates to a kind of processing method of brown rice, particularly a kind of brown rice processing method improving nutrition retention rate.
Background technology
Brown rice is more and more well known as a kind of novel high nutrition grain.Although the pure white exquisiteness of the rice that we eat at ordinary times, but nutritive value is lost in process, add when cooking and repeatedly eluriate, outer field vitamin and mineral matter run off further, remaining just mainly carbohydrate and partially protein, its nutritive value is lower than brown rice many.Why brown rice has very high nutritive value, is because brown rice remains the embryo and chaff layer that are rich in the mineral matter elements such as vitamin, unrighted acid, calcium, iron, magnesium.But, owing to needing the boiling of long time (generally to need first to soak 3 ~ 5 hours with traditional boiling method boiling brown rice, then boiling at least 45 ~ 60 minutes are still needed), and the nutritional labeling in brown rice is lost due to heating, the object taking in high nourishing unpounded rice so just can not be reached.Therefore, a kind of preprocess method that can retain brown rice Middle nutrition material is needed.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of brown rice processing method improving nutrition retention rate.
In order to solve the problems of the technologies described above, the invention provides a kind of brown rice processing method improving nutrition retention rate, comprising the following steps:
1., by shelling brown rice put into water pre-soaking, the pre-soaking time is 1 ~ 1.5 hour;
Remarks illustrate: the used in amounts of water ensures that shelling brown rice is submerged by water all the time;
2., by soaking after rear shelling brown rice mixes according to the weight ratio of 1:1.5 ~ 1.7 (being preferably 1:1.6) with water put into container, carry out ultra high pressure treatment after vacuum seal, pressure is 200 ~ 400MPa, and pressure hold time is 5 ~ 20min;
3. shell after, taking out ultra high pressure treatment from container brown rice.
Remarks illustrate: the brown rice that shells after above-mentioned ultra high pressure treatment of taking out from container drains surface moisture (that is, till no longer dripping), available polyethylene plastic bag vacuum packing, and preservation term can reach 12 months.
Improvement as the brown rice processing method of raising nutrition retention rate of the present invention: container is double-layer polyethylene polybag (can tolerate the double-layer polyethylene polybag of high pressure of the present invention).
Further improvement as the brown rice processing method of raising nutrition retention rate of the present invention: pressure is 200MPa, pressure hold time is 20min.
In the present invention, water used is edible clean water.
The shelling brown rice of gained after the inventive method process cooking process is conveniently carried out boiling, the nutrient content (that is, the content of Cobastab, calcium, iron) in brown rice can be retained largely.
Detailed description of the invention
Embodiment:
By the brown rice just shelled, pre-soaking 1h (used in amounts of water ensures that shelling brown rice is submerged by water all the time in pre-soak period) under room temperature 25 DEG C of conditions, load in 170 × 120mm valve bag (the double-layer polyethylene polybag for resistance to high pressure of the present invention), and add pure water by the solid-to-liquid ratio of 1:1.6, vacuum seal.Then adopt different ultra-high pressure pressure (100-500MPa) to brown rice process, the dwell time be respectively 5,20min.Brown rice after HIGH PRESSURE TREATMENT is taken out, drains brown rice surface moisture in room temperature, available polyethylene plastic bag vacuum packing, and determine its digestion time by the gelatinization degree of national regulations, that is, detect under identical gelatinization degree.National Standard Method (GB/T5009.84-2003, GB/T5009.92-2003, GB/T5009.90-2003) is utilized to measure the Cobastab in the brown rice after above-mentioned different disposal, calcium, iron content and retention rate; Concrete data are as shown in table 1.
Remarks illustrate:
In table 1, " rice " refers to and directly carries out nutrient content mensuration to original highed milled rice, and " unprocessed brown rice " refers to and directly carries out nutrient content mensuration to original shelling brown rice; All the other all refer to that boiling measures to the nutrient content carried out after meeting the gelatinization degree of above-mentioned national regulations.
Table 1, different ultra-high pressure process are on the impact of vitamin B1, calcium, iron content in brown rice
Visible, for existing brown rice boiling method, process 5 respectively through 200 ~ 500MPa of the present invention, carry out boiling after 20min and can retain nutrient in brown rice greatly.
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (3)
1. improve the brown rice processing method of nutrition retention rate, it is characterized in that comprising the following steps:
1., by shelling brown rice put into water pre-soaking, the pre-soaking time is 1 ~ 1.5 hour;
2., by shelling brown rice after immersion put into container after mixing according to the weight ratio of 1:1.5 ~ 1.7 with water, carry out ultra high pressure treatment after vacuum seal, pressure is 200 ~ 400MPa, and pressure hold time is 5 ~ 20min;
3. shell after, taking out ultra high pressure treatment from container brown rice.
2. the brown rice processing method of raising nutrition retention rate according to claim 1, is characterized in that: container is double-layer polyethylene polybag.
3. the brown rice processing method of raising nutrition retention rate according to claim 1 and 2, it is characterized in that: pressure is 200MPa, pressure hold time is 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510118883.0A CN104757378A (en) | 2015-03-18 | 2015-03-18 | Brown rice processing method for improving nutrient retention rates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510118883.0A CN104757378A (en) | 2015-03-18 | 2015-03-18 | Brown rice processing method for improving nutrient retention rates |
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| CN104757378A true CN104757378A (en) | 2015-07-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510118883.0A Pending CN104757378A (en) | 2015-03-18 | 2015-03-18 | Brown rice processing method for improving nutrient retention rates |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467507A (en) * | 2017-09-15 | 2017-12-15 | 山西省农业科学院农产品加工研究所 | A kind of preparation method of super-pressure coarse cereals rice |
| CN109757651A (en) * | 2019-03-21 | 2019-05-17 | 安徽农业大学 | A kind of preparation method of glutinous rice flour |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488219A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure |
| CN102805291A (en) * | 2012-08-14 | 2012-12-05 | 莆田市东南香米业发展有限公司 | Method for improving edible quality of brown rice by utilizing ultra-high pressure technology |
-
2015
- 2015-03-18 CN CN201510118883.0A patent/CN104757378A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488219A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure |
| CN102805291A (en) * | 2012-08-14 | 2012-12-05 | 莆田市东南香米业发展有限公司 | Method for improving edible quality of brown rice by utilizing ultra-high pressure technology |
Non-Patent Citations (1)
| Title |
|---|
| 詹耀: "超高压处理对糙米物性品质的影响研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467507A (en) * | 2017-09-15 | 2017-12-15 | 山西省农业科学院农产品加工研究所 | A kind of preparation method of super-pressure coarse cereals rice |
| CN109757651A (en) * | 2019-03-21 | 2019-05-17 | 安徽农业大学 | A kind of preparation method of glutinous rice flour |
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Application publication date: 20150708 |