CN104824533A - Method for changing mouthfeel of brown rice - Google Patents
Method for changing mouthfeel of brown rice Download PDFInfo
- Publication number
- CN104824533A CN104824533A CN201510222598.3A CN201510222598A CN104824533A CN 104824533 A CN104824533 A CN 104824533A CN 201510222598 A CN201510222598 A CN 201510222598A CN 104824533 A CN104824533 A CN 104824533A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- rice
- mouthfeel
- mixed solution
- moisture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for changing mouthfeel of brown rice and belongs to the field of agricultural products deep processing. The method comprises the following steps: 1) removing impurities from japonica glutinous rice and husking so as to obtain brown rice used as a standby processing raw material; 2) preparing a mixed solution of alpha-amylase and glucoamylase at the concentration of 40-50mg/mL to be used as an enzymolysis solution for later use; 3) carrying out low temperature atomization on the prepared mixed solution from the step 2) in a high-pressure environment, and uniformly spraying the mixed solution onto the brown rice; 4) sending the processed brown rice into a constant temperature incubator to react for 1-2h; and 5) carrying out microwave drying treatment after the reaction time such that moisture of the processed brown rice is less than 15%, and packaging to obtain the modified brown rice. By the above method, mouthfeel of the brown rice is more excellent, cooking time is shortened, a cooking technology is simplified, and mouthfeel of the modified brown rice is more acceptable for people.
Description
Technical field
The present invention relates to a kind of method changing brown rice mouthfeel, belong to field of deep processing of farm products.
Background technology
China is paddy production and consumption state the biggest in the world, and rice is our traditional staple food, with a very important position in meals of its nutrition and Cooking Quality.Tradition paddy processing method is Xian Longgu, removes the rice husk accounting for paddy weight 1/5, obtains brown rice.Brown rice is that paddy is sloughed clever shell through hulling machine but still retains the grain of rice of this crust, aleurone and plumule.In rice, vitamin, mineral matter and a large amount of essential amino acid of 60%-70% all accumulate in outer tissue, although and the pure white exquisiteness of exquisite rice that we eat at ordinary times, 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.
Although brown rice is very high relative to the nutritive value of polished rice, brown rice mouthfeel is comparatively thick, and quality is tight, boils also more time-consuming, not easily by modern people are accepted.In addition need long-time immersion before boiling, during boiling, for a change mouthfeel also will be added glutinous rice and be changed mouthfeel.Deal with suitable trouble.
In addition, brown rice is protected because not having clever shell, is rich in outside nutrition pericarp and interior tissue be directly exposed to; Simultaneously brown rice has complete embryo, breathes vigorous, as stored manner is not suitable for, very easily infestedly to go mouldy, and quality declines rapidly b1.And due to brown rice lipid content high, easily cause water-disintegrable and oxidisability to become sour, cause the deterioration of brown rice quality, and occur that old rice is smelly.The storage problem how solving brown rice is also the large problem that brown rice is accepted for people.
Summary of the invention
The technical problem that the present invention solves is: propose a kind of method changing brown rice mouthfeel, make the eating mouth feel of brown rice better, and digestion time shortens, and digesting technoloy simplifies, and is easier to as people are accepted.
In order to solve the problems of the technologies described above, the technical scheme that the present invention proposes is: a kind of method changing brown rice mouthfeel performs following steps:
1) round-grained rice type glutinous rice is carried out removal of impurities, carries out rice huller paddy again, the brown rice of acquisition processes raw material as stand-by;
2) AMS of configuration concentration 40 ~ 50mg/mL and the mixed solution of carbohydrase, as enzymolysis solution for later use;
In described mixed solution, the ratio of AMS and carbohydrase is 1:1;
3) under hyperbaric environment, step 2 described in low-temperature atomizing) mixed solution that configures, and evenly spray on described brown rice;
Described hyperbaric environment is 0.103MPa ~ 0.205MPa;
4) reaction 1 ~ 2h in constant incubator sent into by brown rice step 3) be disposed;
Described calorstat temperature remains on 25 DEG C ~ 30 DEG C, and thermostatic chamber humidity remains on more than 60%;
5) the question response time terminate after carry out microwave drying treatment, make the moisture processing rear brown rice be less than 15%, the brown rice packing modified afterwards.
The improvement of technique scheme is: step 4) inserts insulating box while, adopt ultrasonic wave to accelerate enzyme digestion reaction, supersonic frequency is 30 ~ 70kHz, power 15 ~ 50W, every 10 minutes/time, and each 5 minutes.
The improvement of technique scheme is: need to ensure that in described brown rice, water content at least reaches 20% after spraying in step 3), reach at brown rice moisture to keep the moisture growth rate of brown rice to be 0.6% before 15%/hour speed spray, will add after the moisture of brown rice is more than 18% water speed progressively bring up to 0.8-1.0%/hour.
The invention has the beneficial effects as follows: the method accelerates the softening rate of brown rice crust, utilize its biochemical characteristic, under the prerequisite of nutritional labeling not destroying brown rice, brown rice crust is softened, change the mouthfeel of brown rice; The atomization enzyme mixed solution under hyperbaric environment is utilized to accelerate the absorption to solution and the softening process of brown rice; And complete softening after utilize microwave to carry out sterilizing and drying process to it, utilize microwave to reduce the activity of enzyme in brown rice simultaneously, significantly slow down and change the rotten speed of brown rice after mouthfeel; In this external softening process, utilize super refreshing ripple to accelerate the process of enzyme digestion reaction, enhance productivity.
Detailed description of the invention
Embodiment one
A kind of method changing brown rice mouthfeel performs following steps:
1) round-grained rice type glutinous rice is carried out removal of impurities, carries out rice huller paddy again, the brown rice of acquisition processes raw material as stand-by;
2) AMS of configuration concentration 50mg/mL and the mixed solution of carbohydrase, as enzymolysis solution for later use;
In described mixed solution, the ratio of AMS and carbohydrase is 1:1;
3) under hyperbaric environment, step 2 described in low-temperature atomizing) mixed solution that configures, and evenly spray on described brown rice;
Described hyperbaric environment is 0.103MPaMPa;
Need after sprinkling to ensure that in described brown rice, water content at least reaches 20%, reach at brown rice moisture to keep the moisture growth rate of brown rice to be 0.6% before 15%/hour speed spray, will add after the moisture of brown rice is more than 18% water speed progressively bring up to 0.8-1.0%/hour; To avoid the time extending drying process in dry run afterwards, save man-hour and the energy;
4) reaction 1 ~ 2h in constant incubator sent into by brown rice step 3) be disposed;
Described calorstat temperature remains on 30 DEG C, and thermostatic chamber humidity remains on more than 60%;
Adopt ultrasonic wave to accelerate enzyme digestion reaction while inserting insulating box, supersonic frequency is 30kHz, power 50W, every 10 minutes/time, and each 5 minutes
5) the question response time terminate after carry out microwave drying treatment, make the moisture processing rear brown rice be less than 15%, the brown rice packing modified afterwards.
Embodiment two
A kind of method changing brown rice mouthfeel performs following steps:
1) round-grained rice type glutinous rice is carried out removal of impurities, carries out rice huller paddy again, the brown rice of acquisition processes raw material as stand-by;
2) AMS of configuration concentration 40mg/mL and the mixed solution of carbohydrase, as enzymolysis solution for later use;
In described mixed solution, the ratio of AMS and carbohydrase is 1:1;
3) under hyperbaric environment, step 2 described in low-temperature atomizing) mixed solution that configures, and evenly spray on described brown rice;
Described hyperbaric environment is 0.205MPa;
Need after sprinkling to ensure that in described brown rice, water content at least reaches 20%, reach at brown rice moisture to keep the moisture growth rate of brown rice to be 0.6% before 15%/hour speed spray, will add after the moisture of brown rice is more than 18% water speed progressively bring up to 0.8-1.0%/hour; To avoid the time extending drying process in dry run afterwards, save man-hour and the energy;
4) brown rice step 3) be disposed is sent in constant incubator and is reacted 1h;
Described calorstat temperature remains on 25 DEG C, and thermostatic chamber humidity remains on 60% or this temperature;
While inserting insulating box, adopt ultrasonic wave to accelerate enzyme digestion reaction, supersonic frequency is 70kHz, power 15W, every 10 minutes/time, and each 5 minutes;
5) the question response time terminate after carry out microwave drying treatment, make the moisture processing rear brown rice be less than 15%, the brown rice packing modified afterwards.
Embodiment three
A kind of method changing brown rice mouthfeel performs following steps:
1) round-grained rice type glutinous rice is carried out removal of impurities, carries out rice huller paddy again, the brown rice of acquisition processes raw material as stand-by;
2) AMS of configuration concentration 45mg/mL and the mixed solution of carbohydrase, as enzymolysis solution for later use;
In described mixed solution, the ratio of AMS and carbohydrase is 1:1;
3) under hyperbaric environment, step 2 described in low-temperature atomizing) mixed solution that configures, and evenly spray on described brown rice;
Described hyperbaric environment is 0.155MPa; .
Need after sprinkling to ensure that in described brown rice, water content at least reaches 20%, reach at brown rice moisture to keep the moisture growth rate of brown rice to be 0.6% before 15%/hour speed spray, will add after the moisture of brown rice is more than 18% water speed progressively bring up to 0.8-1.0%/hour; To avoid the time extending drying process in dry run afterwards, save man-hour and the energy;
4) brown rice step 3) be disposed is sent in constant incubator and is reacted 1.5h;
Described calorstat temperature remains on 28 DEG C, and thermostatic chamber humidity remains on more than 60%;
While inserting insulating box, adopt ultrasonic wave to accelerate enzyme digestion reaction, supersonic frequency is 55kHz, power 35W, every 10 minutes/time, and each 5 minutes;
5) the question response time terminate after carry out microwave drying treatment, make the moisture processing rear brown rice be less than 15%, the brown rice packing modified afterwards.
The concrete technical scheme be not limited to described in above-described embodiment of the present invention, all employings are equal to replaces the protection domain that the technical scheme formed is application claims.
Claims (3)
1. change a method for brown rice mouthfeel, it is characterized in that performing following steps:
1) round-grained rice type glutinous rice is carried out removal of impurities, carries out rice huller paddy again, the brown rice of acquisition processes raw material as stand-by;
2) AMS of configuration concentration 40 ~ 50mg/mL and the mixed solution of carbohydrase, as enzymolysis solution for later use;
In described mixed solution, the ratio of AMS and carbohydrase is 1:1;
3) under hyperbaric environment, step 2 described in low-temperature atomizing) mixed solution that configures, and evenly spray on described brown rice;
Described hyperbaric environment is 0.103MPa ~ 0.205MPa;
4) reaction 1 ~ 2h in constant incubator sent into by brown rice step 3) be disposed;
Described calorstat temperature remains on 25 DEG C ~ 30 DEG C, and thermostatic chamber humidity remains on more than 60%;
5) the question response time terminate after carry out microwave drying treatment, make the moisture processing rear brown rice be less than 15%, the brown rice packing modified afterwards.
2. the method changing brown rice mouthfeel as claimed in claim 1, is characterized in that: while step 4) inserts insulating box, adopt ultrasonic wave to accelerate enzyme digestion reaction, supersonic frequency is 30 ~ 70kHz, power 15 ~ 50W, every 10 minutes/time, and each 5 minutes.
3. the method changing brown rice mouthfeel as claimed in claim 1, it is characterized in that: need to ensure that in described brown rice, water content at least reaches 20% after spraying in step 3), reach at brown rice moisture to keep the moisture growth rate of brown rice to be 0.6% before 15%/hour speed spray, will add after the moisture of brown rice is more than 18% water speed progressively bring up to 0.8-1.0%/hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510222598.3A CN104824533A (en) | 2015-05-05 | 2015-05-05 | Method for changing mouthfeel of brown rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510222598.3A CN104824533A (en) | 2015-05-05 | 2015-05-05 | Method for changing mouthfeel of brown rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104824533A true CN104824533A (en) | 2015-08-12 |
Family
ID=53803055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510222598.3A Pending CN104824533A (en) | 2015-05-05 | 2015-05-05 | Method for changing mouthfeel of brown rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824533A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6133240A (en) * | 1984-07-25 | 1986-02-17 | 東福岡米穀協同組合 | Refining of rice |
| CN102423038A (en) * | 2011-10-18 | 2012-04-25 | 北京工商大学 | Method for modifying brown rice |
-
2015
- 2015-05-05 CN CN201510222598.3A patent/CN104824533A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6133240A (en) * | 1984-07-25 | 1986-02-17 | 東福岡米穀協同組合 | Refining of rice |
| CN102423038A (en) * | 2011-10-18 | 2012-04-25 | 北京工商大学 | Method for modifying brown rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107988011B (en) | Black glutinous rice wine and preparation method thereof | |
| CN102273587B (en) | Method for improving eating quality of brown rice | |
| CN107022446A (en) | A kind of method for first pre-processing fermenting and producing highland barley health preserving wine again | |
| CN103393026B (en) | Method for producing whole pumpkin powder through enzymolysis technology | |
| CN105237111A (en) | High-effective selenium-rich white hypsizygus marmoreus culture medium and preparation method thereof | |
| CN103844208A (en) | Method for improving sprouted rice quality and efficiency by utilizing ozone and microwave vacuum technique | |
| CN103719703A (en) | Method for improving boiling property and palatability of germinated brown rice | |
| CN108741105A (en) | The deep processing processing method of dietary fiber in a kind of raising wheat bran | |
| CN103320264B (en) | The working method of compound sweet wine | |
| CN110326682A (en) | A kind of Fu tea floating loose tea preparation process of Yunnan black tea tea | |
| CN108378297A (en) | A method of the brown rice deep processing of edible quality can be improved | |
| CN104824549A (en) | Method for changing mouthfeel of brown rice | |
| CN108338307A (en) | A method of extracting Polyphenols antioxidant from rice | |
| CN104824550A (en) | Method for changing mouthfeel of brown rice | |
| KR20140120964A (en) | Vinegar made of kiwi fruits and method thereof | |
| CN106187380A (en) | A kind of bagasse is Pleurotus eryngii bacterium rod of raw material and preparation method thereof | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN104206982A (en) | High-nutrition active brown rice manufacturing method | |
| CN104872560A (en) | Production method of brown rice for long-term storage | |
| CN104824533A (en) | Method for changing mouthfeel of brown rice | |
| CN104872512A (en) | Method for changing taste of brown rice | |
| CN103387458A (en) | Russule stock culture compatible product and preparation method of culture | |
| CN103976289B (en) | A kind of sprouted unpolished rice Optimizing manufacture technique | |
| CN102613391B (en) | Grass additive | |
| CN110623190A (en) | Production process of substitute staple food product for weight-losing period |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150812 |