CN105076966A - Method for preparing quick-cooking brown rice by pure physical measure - Google Patents
Method for preparing quick-cooking brown rice by pure physical measure Download PDFInfo
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- CN105076966A CN105076966A CN201510503014.XA CN201510503014A CN105076966A CN 105076966 A CN105076966 A CN 105076966A CN 201510503014 A CN201510503014 A CN 201510503014A CN 105076966 A CN105076966 A CN 105076966A
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000010411 cooking Methods 0.000 title abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000005516 engineering process Methods 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims description 25
- 235000009566 rice Nutrition 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 208000037656 Respiratory Sounds Diseases 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000010170 biological method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000053 physical method Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001054 cortical effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- 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
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- Cereal-Derived Products (AREA)
- Cookers (AREA)
Abstract
The invention relates to a method for preparing quick-cooking brown rice by a pure physical measure, belongs to the technical field of food deep processing and particularly relates to a water bath heat treatment-microwave combined processing technology, whereinfinally quick-cooking brown rice with rich nutrition can be obtained, and the eating utilization rate of brown rice is increased. According to the method, husked brown rice is taken as a researching object, the brown rice is screened, the screened brown rice is soaked, the soaked brown rice is directly subjected to microwave drying, and finally the processed brown rice is put into a drying oven to be further dried until safe moisture level for storage is reached. According to the method, the complex procedures and chemical or biological methods with possibly potential safety hazard can be replaced by a pure physical method; on the premise of keeping the nutrition characteristic of the brown rice, the cooking time of the brown rice is greatly shortened, the processing process is simplified, and the production cost is lowered. According to the process, the design is scientific and reasonable, the operation is simple and convenient, the production is large, the production period is short, and the good economical benefits are achieved.
Description
Technical field: the method for brown rice is cooked in a kind of pure physical means preparation quickly, belongs to grain intensive processing technical field.
Background technology: obtain brown rice after paddy rice huller paddy, brown rice more completely remains cortex and plumule than rice.Containing abundant nutritional labeling and the several functions factor in brown rice peel layer, as vitamin, dietary fiber, glutathione, oryzanol and GABA etc., so brown rice has more nutritive value than rice.But the existence of cortex causes, and brown rice digestion time is long, mouthfeel is poor, the difficult absorption of nutritional labeling, therefore, though nutritious the failing of brown rice becomes one of mankind's staple food.
At present, have some about the patent relevant to brown rice cooking quality, patent " a kind of method of ultrasonic wave enzyme process coupling fast lifting brown rice quality " (publication No. CN103859282A, date of publication 2014.06.18) disclose a kind of method of ultrasound enzyme coupling fast lifting brown rice quality, wherein relate to the conbined usage of physics and biological method, brown rice digestion time after this method process drops to 22min from 28min, the basic cooking quality that can reach rice, but the digestion time of original brown rice used does not grow (being generally 35-37min) in patent, what may adopt is the brown rice of slight pearling, patent " a kind of method of modifying of brown rice " (publication No. CN102423038A, date of publication 2012.04.25) disclose a kind of enzyme modified method of brown rice, this method take brown rice as research object, by adding cellulase and carbohydrase carries out pretreatment to brown rice peel layer, thus improve eating quality of brown rice, pretreated brown rice and highed milled rice are under identical conditions of cooking and time, and mouthfeel is close to steamed rice.These methods more or less all need to add some chemical reagent or biological enzyme formulation, and method is relatively loaded down with trivial details, and can produce certain impact to the nutritional quality of brown rice.In addition, granted patent " a kind of method improving brown rice cooking and Storage " (Authorization Notice No. CN102948671B, authorized announcement date 2014.05.14) in describe a kind of microwave superheated steam Combined Treatment and improve brown rice cooking and shelf stability method, brown rice lipase active through this method modification is reduced to 0.32-0.47U/100g from 12.4U/100g, storage time obviously extends, store the brown rice free fatty acid content of 6 months between 9.9-10.8mg/100g, and undressed brown rice free fatty acid content reaches 47.5mg/100g, this patent focuses on the storage stability improving brown rice, and the improvement of brown rice cooking quality is not too much studied.
The present invention relates to a kind of method that pure physical method improves brown rice cooking, with the brown rice after paddy rice huller paddy for raw material, after water-bath heat treatment, carry out drying by microwave and hot blast.Brown rice superficial cortical layers after process has crackle, but continuous grain.This method has the advantages such as production efficiency is high, cost is low, pollution-free, and product has the advantage such as little, the easy boiling of nutritive loss, good digestion simultaneously.
Summary of the invention: the object of this invention is to provide a kind of method that brown rice is cooked in pure physical means preparation quickly, products obtained therefrom cooking methods identical with highed milled rice cooking methods (after also can mixing with rice rice cooking), and nutritious, mouthfeel is good.
Technical solution of the present invention: carried out by brown rice screening, soak, drain rear direct microwave drying, finally puts into baking oven dry further until reach storage safe moisture by the brown rice handled well.
(1) Feedstock treating: the brown rice obtained after rice huller paddy is carried out primary dcreening operation, removes and crack rice and assorted rice;
(2) water suction is soaked: be immersed in by brown rice in the thermostatted water of 45-50 DEG C, solid-liquid ratio is 1:2-1:2.5, and soak time is 2h-2.5h, and material moisture reaches about 30%;
(3) microwave drying: after the brown rice after immersion drains, directly carry out drying by microwave, by adjustment microwave heating time (3-5min) and microwave power (2.5-4KW), make brown rice water content be down to about 16%-18%, brown rice grain does not expand or ruptures;
(4) oven drying: the brown rice after microwave drying, be placed on heated-air drying 60-90min in the baking oven of 45 DEG C-50 DEG C, make brown rice moisture content be reduced to less than 14% namely to obtain and cook brown rice (product quality: use ordinary electric rice cooker boiling quickly, rice needs boiling 18-20min, undressed brown rice needs boiling 35-40min, and the brown rice after process needs boiling 17-20min).
Advantage of the present invention: adopt pure physical means process brown rice, while improving brown rice cooking quality, more intactly remain the nutriment in brown rice peel layer and functional component, and production process is simple, cost is low, pollution-free.
Detailed description of the invention
Embodiment 1
Xian brown rice 2Kg after primary dcreening operation impurity elimination is immersed in 50 DEG C of thermostatted waters, and solid-liquid ratio is 1:2, and soak time is 2.5h, and material moisture reaches about 30%; Soaked brown rice drains, and utilizes microwave to carry out drying, and microwave heating time is about 5min, and microwave power is 2.5KW, and brown rice water content is down to 16% and brown rice grain does not expand or ruptures; Brown rice after microwave drying, surface has produced obvious crackle, and without the grain that obviously breaks, now only product need be placed on dry 60-70min in the baking oven of 50 DEG C, make brown rice moisture content be reduced to less than 14%.To cook brown rice and rice quickly by the boiling of 1:2 ordinary electric rice cooker, digestion time is 18-20min.
Embodiment 2
Be immersed in 45 DEG C of thermostatted waters by the round-grained rice brown rice 2Kg after primary dcreening operation impurity elimination, solid-liquid ratio is 1:2.5, and soak time is 2h, and material moisture reaches about 30%; After soaked brown rice drains, directly pass in micro-wave oven and carry out drying, microwave heating time is about 3min, and microwave power is 4KW, makes brown rice water content be down to about 18%, and brown rice grain does not expand or ruptures and splits; Brown rice after microwave drying, surface has produced obvious crackle, and without the grain that obviously breaks, now only product need be placed on dry 80-90min in the baking oven of 45 DEG C, make brown rice moisture content be reduced to less than 14%.To cook brown rice and rice quickly by the boiling of 1:2 ordinary electric rice cooker, digestion time is 17-20min.
Claims (2)
1. cook the method for brown rice quickly with pure physical means preparation for one kind, it is characterized in that: brown rice carried out screen, soak, drain rear direct microwave drying, finally the brown rice handled well is put into baking oven dry further until reach storage safe moisture, concrete technology is as follows:
(1) Feedstock treating: the brown rice obtained after rice huller paddy is carried out primary dcreening operation, removes some and crack rice and rice of mixing;
(2) soak water suction: be immersed in by brown rice in the thermostatted water of 45-50 DEG C, solid-liquid ratio is 1:2-1:2.5, and soak time is 2h-2.5h, and material moisture reaches about 30%;
(3) microwave drying: after the brown rice after immersion drains, directly pass in microwave and carry out drying, by adjustment microwave heating time (3-5min) and microwave power (2.5-4KW), make brown rice water content be down to about 16%-18%, brown rice grain does not expand or ruptures;
(4) oven drying: the brown rice after microwave drying, surface has produced obvious crackle, and without the grain that obviously breaks, now only product need be placed on heated-air drying 60-90min in the baking oven of 45 DEG C-50 DEG C, make brown rice moisture content be reduced to less than 14% namely to obtain and cook brown rice (product quality: use ordinary electric rice cooker boiling quickly, rice needs boiling 18-20min, and undressed brown rice needs boiling 35-40min, and the brown rice after process needs boiling 17-20min).
2. cook the preparation method of brown rice according to claim 1 quickly, it is characterized in that:
(1) replace chemistry, biological means with pure physical means, easy and simple to handle, with low cost;
(2) the brown rice after this method process more intactly retains nutriment in cortex and functional components, after mixing boiling by a certain percentage with highed milled rice, mouthfeel and steamed rice similar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503014.XA CN105076966A (en) | 2015-08-14 | 2015-08-14 | Method for preparing quick-cooking brown rice by pure physical measure |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510503014.XA CN105076966A (en) | 2015-08-14 | 2015-08-14 | Method for preparing quick-cooking brown rice by pure physical measure |
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| Publication Number | Publication Date |
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| CN105076966A true CN105076966A (en) | 2015-11-25 |
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| CN201510503014.XA Pending CN105076966A (en) | 2015-08-14 | 2015-08-14 | Method for preparing quick-cooking brown rice by pure physical measure |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722170A (en) * | 2017-01-09 | 2017-05-31 | 武汉轻工大学 | A kind of industrialization production method of fast food sprouted unpolished rice |
| CN106722001A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal |
| CN106722000A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping germinant steamed brown rice of a kind of fresh-keeping germinant steamed brown rice |
| CN109043324A (en) * | 2018-08-22 | 2018-12-21 | 无锡中粮工程科技有限公司 | One kind boiling rice and preparation method thereof fastly |
| CN115428888A (en) * | 2022-10-09 | 2022-12-06 | 黑龙江省农业科学院食品加工研究所 | Preparation method of microwave fission easy-cooking whole grain |
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| CN1032998A (en) * | 1987-11-11 | 1989-05-24 | 佐野瀼二 | The manufacture method of quick meal rice in bags |
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| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
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2015
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| CN1032998A (en) * | 1987-11-11 | 1989-05-24 | 佐野瀼二 | The manufacture method of quick meal rice in bags |
| CN1646030A (en) * | 2002-03-06 | 2005-07-27 | 林高热有限公司 | Process and apparatus for the production of short cooking time rice |
| CN101181034A (en) * | 2007-12-06 | 2008-05-21 | 刘来法 | Method for processing fast cooking edible husked rice and edible husked rice maded thereout |
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| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722001A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal |
| CN106722000A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping germinant steamed brown rice of a kind of fresh-keeping germinant steamed brown rice |
| CN106722170A (en) * | 2017-01-09 | 2017-05-31 | 武汉轻工大学 | A kind of industrialization production method of fast food sprouted unpolished rice |
| CN109043324A (en) * | 2018-08-22 | 2018-12-21 | 无锡中粮工程科技有限公司 | One kind boiling rice and preparation method thereof fastly |
| CN115428888A (en) * | 2022-10-09 | 2022-12-06 | 黑龙江省农业科学院食品加工研究所 | Preparation method of microwave fission easy-cooking whole grain |
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