CN104872512A - Method for changing taste of brown rice - Google Patents
Method for changing taste of brown rice Download PDFInfo
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- CN104872512A CN104872512A CN201510222756.5A CN201510222756A CN104872512A CN 104872512 A CN104872512 A CN 104872512A CN 201510222756 A CN201510222756 A CN 201510222756A CN 104872512 A CN104872512 A CN 104872512A
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- brown rice
- rice
- moisture
- mixed solution
- mouthfeel
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 28
- 241000209094 Oryza Species 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- 239000011259 mixed solution Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 238000001976 enzyme digestion Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000004044 response Effects 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
- 102100022624 Glucoamylase Human genes 0.000 abstract 1
- 244000184734 Pyrus japonica Species 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000035484 reaction time Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for changing the taste of brown rice, and belongs to the field of deep processing of agricultural products. The method comprises the following steps: (1) removing impurities from japonica sticky rice, and husking so as to obtain brown rice as a processing material for later use; (2) preparing a 40-50mg/mL mixed solution of alpha-amylase and glucoamylase as a solution for enzymolysis for later use; (3) atomizing the mixed solution prepared in the step (2) at a low temperature in a high-pressure environment, and evenly spraying the brown rice; (4) feeding the brown rice processed in the step (3) into a constant-temperature incubator, and reacting for 1-2 hours; and (5) carrying out micro-wave drying treatment after reaction time is ended, so that moisture of the processed brown rice is less than 15%, and packaging to obtain the modified brown rice. According to the method, the eating taste of the brown rice is relatively good; the stewing time is shortened; the stewing process is simplified; and the method is relatively prone to be accepted by 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 non-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 non-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 non-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 non-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 non-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 |
|---|---|---|---|
| CN201510222756.5A CN104872512A (en) | 2015-05-05 | 2015-05-05 | Method for changing taste of brown rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510222756.5A CN104872512A (en) | 2015-05-05 | 2015-05-05 | Method for changing taste of brown rice |
Publications (1)
| Publication Number | Publication Date |
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| CN104872512A true CN104872512A (en) | 2015-09-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510222756.5A Pending CN104872512A (en) | 2015-05-05 | 2015-05-05 | Method for changing taste of brown rice |
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| Country | Link |
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| CN (1) | CN104872512A (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 CN201510222756.5A patent/CN104872512A/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 |
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Application publication date: 20150902 |