CN106722170B - Industrial production method of instant germinated brown rice - Google Patents
Industrial production method of instant germinated brown rice Download PDFInfo
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- CN106722170B CN106722170B CN201710011932.XA CN201710011932A CN106722170B CN 106722170 B CN106722170 B CN 106722170B CN 201710011932 A CN201710011932 A CN 201710011932A CN 106722170 B CN106722170 B CN 106722170B
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- 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
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Abstract
The invention discloses an industrialized production method of instant germinated brown rice, which comprises the following process steps: (1) infiltrating: soaking germinated brown rice in 20-45 deg.C soaking agent for 30-60min, stirring during soaking process until the soaking agent is dried, wherein the mass ratio of germinated brown rice to saline water is 1: 0.2-0.3; (2) frying: taking the soaked germinated brown rice, putting the germinated brown rice into a frying machine, and frying for 5-10min at the temperature of 100-130 ℃; (3) dissolving and removing: placing the fried germinated brown rice into a container, adding water, soaking for 30-50min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 2-6. (4) And (3) drying: and (3) rapidly air-drying the germinated brown rice by hot air to reduce the water content of the germinated brown rice to 10-20% to obtain the germinated brown rice. The invention adopts the controllable mesoporous technology, and the prepared product has the advantages of good palatability, short cooking time, long shelf life and the like.
Description
Technical Field
The invention provides an industrialized production method of instant germinated brown rice, belonging to the technical field of food processing.
Background
China is the biggest rice producing and consuming country in the world, rice is the traditional staple food in China, and the position of the nutrition action of the rice in diet plays a great role. For a long time, polished rice occupies the leading position of staple food consumption in China, and although polished rice has good taste and is easy to digest, excessive processing causes a great amount of loss of elements beneficial to human health, such as vitamins, minerals and dietary fibers.
The germinated brown rice is a brown rice product composed of young buds and endosperm with bran layer, which is obtained by germinating brown rice under certain environmental conditions such as temperature, moisture, humidity, oxygen, etc. to a certain bud length. The essence of the brown rice germination is that a large amount of endogenous enzymes such as amylase, protease, phytase and the like are activated and released, and macromolecular substances such as starch, cellulose, hemicellulose and the like are degraded, so that the brown rice texture is softened, and the mouthfeel is improved; the phytic acid enzymolysis eliminates the combination of the phytic acid and mineral substances, and is beneficial to the absorption of the mineral substances by human bodies; part of the protein is decomposed into amino acids necessary for the human body. More importantly, the content of the y-aminobutyric acid is obviously increased, and the y-aminobutyric acid has various physiological activity functions and has the effects of reducing blood pressure, resisting aging, improving brain activity, promoting growth hormone secretion and ethanol metabolism and the like. Compared with brown rice and polished rice, the germinated brown rice has improved nutritive value and edible quality, and has wider development prospect.
However, the germinated brown rice has cortex and buds, so that water is difficult to enter endosperm in the cooking process, and the germinated brown rice is difficult to cook, so that the popularization of the germinated brown rice is difficult. The existing main method for improving the cooking quality of the germinated brown rice comprises an enzyme treatment method, and the method has the disadvantages of complex process and higher production cost; the mechanical cutting method has the advantages of reduced germ retention rate, large nutrient loss, no inactivation of lipase and poor storage quality; and a high-temperature fluidization method is adopted, so that the germ retention rate is difficult to control, the high temperature has large damage to nutrient substances, and the controllability is poor.
Disclosure of Invention
The invention provides an industrialized production method of instant germinated brown rice. Aiming at the problems of long cooking time, poor taste and short shelf life of the germinated brown rice food, the method adopts a controllable mesoporous method, utilizes salt in the germinated brown rice granules and germs to form pores and channels in the hole making process, improves the water permeability and shortens the cooking time of the germinated brown rice in order to overcome the bottlenecks of complex treatment process, high cost, serious processing loss and the like in the prior art; and in the mesoporous treatment process, the problems of short shelf life and poor taste are synchronously solved.
The first technical problem to be solved by the invention is to provide a proper mesoporous agent;
the second technical problem to be solved by the invention is to provide a mesoporous treatment and control method;
the third technical problem to be solved by the invention is to provide a mesoporous agent removing method.
In order to solve the first technical problem, the invention selects edible salt as a mesoporous agent to prepare an impregnating compound.
The preparation of the impregnating agent comprises the following steps: salt (NaCl) is prepared into a solution with the mass percentage concentration of 3-10% by drinking water.
In order to solve the second technical problem, the method adopts stir-frying to prepare the mesopores, adjusts the concentration of the soaking solution, the mass ratio of the germinated brown rice to the saline water, the soaking time and the stir-frying time, and controls the degree of the mesopores.
The infiltration is as follows: soaking germinated brown rice in 20-45 deg.C saline water for 30-60min, stirring during soaking process until the saline water is dried, wherein the mass ratio of germinated brown rice to saline water is 1: 0.2-0.3;
the pore-forming is as follows: taking the soaked germinated brown rice, putting the germinated brown rice into a frying machine, and frying for 5-10 minutes at the temperature of 100-130 ℃.
In order to solve the third technical problem, the invention provides a mode for removing the mesoporous agent by dissolving in hot water, and the dissolving time, the temperature and the water quantity are controlled to realize the control of the removal rate.
The removing process comprises the following steps: placing the fried germinated brown rice into a container, adding water of 20-60 ℃, soaking for 30-50min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 2-6.
The invention adopts the controllable mesoporous technology to process the common germinated brown rice, and realizes the improvement of the comprehensive quality of the germinated brown rice. The method specifically comprises the following steps: through the mesoporous effect of the salt, the internal structure of the brown rice is damaged, a pore channel is generated, the water permeability is improved, and the cooking time is obviously shortened; meanwhile, the inactivation effect on lipase is generated in the frying and hot air drying processes, so that the shelf life of the germinated brown rice is prolonged; the treatment produces slight Maillard reaction and flavoring function of salt, and has synergistic effect and improved taste of germinated brown rice.
According to the determination, the cooking time of the instant germinated brown rice prepared by the method is less than 15min, the shelf life of the brown rice exceeds 8 months, and the taste of the germinated brown rice is better improved.
Detailed Description
The present invention will be described in further detail with reference to examples.
(1) Infiltrating: soaking germinated brown rice in 20-45 deg.C soaking agent for 30-60min, stirring during soaking process until the soaking agent is dried, wherein the mass ratio of germinated brown rice to saline water is 1: 0.2-0.3;
the preparation of the impregnating agent comprises the following steps: preparing salt (NaCl) into a solution with the mass percentage concentration of 3-10% by drinking water;
(2) frying: taking the soaked germinated brown rice, putting the germinated brown rice into a frying machine, and frying for 5-10min at the temperature of 100-130 ℃;
(3) dissolving and removing: placing the fried germinated brown rice into a container, adding water with the temperature of 20-60 ℃, soaking for 30-50min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 2-6;
(4) and (3) drying: and (3) rapidly air-drying the germinated brown rice by hot air to reduce the water content of the germinated brown rice to 10-20% to obtain the germinated brown rice.
The specific processing method is shown in examples 1-3.
Example 1
(1) Infiltrating: soaking germinated brown rice in a soaking agent at the temperature of 30 ℃ for 50min, stirring in the soaking process until the soaking agent is sucked dry, wherein the mass ratio of the germinated brown rice to saline water is 1: 0.25;
the preparation of the impregnating agent comprises the following steps: preparing salt (NaCl) into a solution with the mass percentage concentration of 8% by drinking water;
(2) frying: taking the soaked germinated brown rice, putting into a frying machine, and frying for 7min at 110 ℃;
(3) dissolving and removing: placing the fried germinated brown rice into a container, adding water with the temperature of 60 ℃, soaking for 30min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 4;
(4) and (3) drying: and (3) rapidly air-drying the germinated brown rice by adopting hot air to reduce the moisture of the germinated brown rice to 10% to obtain the germinated brown rice.
Example 2
(1) Infiltrating: soaking germinated brown rice in a soaking agent at the temperature of 20 ℃ for 60min, stirring in the soaking process until the soaking agent is sucked dry, wherein the mass ratio of the germinated brown rice to saline water is 1: 0.3;
the preparation of the impregnating agent comprises the following steps: preparing salt (NaCl) into a solution with the mass percentage concentration of 3% by drinking water;
(2) frying: taking the soaked germinated brown rice, putting into a frying machine, and frying for 10min at 100 ℃;
(3) dissolving and removing: placing the fried germinated brown rice into a container, adding water with the temperature of 20 ℃, soaking for 50min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 2;
(4) and (3) drying: and (3) quickly drying the germinated brown rice by hot air to reduce the water content of the germinated brown rice to 15% to obtain the germinated brown rice.
Example 3
(1) Infiltrating: soaking germinated brown rice in a soaking agent at the temperature of 45 ℃ for 30min, stirring in the soaking process until the soaking agent is sucked dry, wherein the mass ratio of the germinated brown rice to saline water is 1: 0.2;
the preparation of the impregnating agent comprises the following steps: preparing salt (NaCl) into a solution with the mass percentage concentration of 10% by drinking water;
(2) frying: taking the soaked germinated brown rice, placing in a frying machine, and frying at 130 deg.C for 5 min;
(3) dissolving and removing: placing the fried germinated brown rice into a container, adding water with the temperature of 40 ℃, soaking for 40min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 6;
(4) and (3) drying: and (3) quickly drying the germinated brown rice by hot air to reduce the water content of the germinated brown rice to 20% to obtain the germinated brown rice.
Claims (2)
1. An industrialized production method of instant germinated brown rice is characterized by comprising the following steps in sequence:
(1) infiltrating: soaking germinated brown rice in 20-45 deg.C soaking agent for 30-60min, stirring during soaking process until the soaking agent is dried, wherein the mass ratio of germinated brown rice to saline water is 1: 0.2-0.3;
the preparation of the impregnating agent comprises the following steps: preparing mesoporous agent salt (NaCl) into a solution with the mass percentage concentration of 3-10% by drinking water;
(2) frying: taking the soaked germinated brown rice, putting the germinated brown rice into a frying machine, frying for 5-10min at the temperature of 100-130 ℃, promoting the mesoporous agent to be separated out, and finishing pore forming;
(3) dissolving and removing: placing the fried germinated brown rice into a container, adding water with the temperature of 20-60 ℃, soaking for 30-50min, and filtering, wherein the mass ratio of the fried brown rice to the water is 1: 2-6;
(4) and (3) drying: and (3) rapidly air-drying the germinated brown rice by hot air to reduce the water content of the germinated brown rice to 10-20% to obtain the germinated brown rice.
2. The industrial production method of instant germinated brown rice as claimed in claim 1, wherein: and (3) removing the mesoporous agent by adopting a dissolving method, wherein the mass ratio of the fried brown rice to the water is 1:2-6, and the dissolving time is 30-50 min.
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| CN102552986A (en) * | 2012-02-28 | 2012-07-11 | 河南科技大学 | Method for preparing porous bone cement by using metal porogen |
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| JP3717066B2 (en) * | 2002-07-04 | 2005-11-16 | ヱスビー食品株式会社 | Method for producing aseptic brown rice |
| KR100819663B1 (en) * | 2006-11-21 | 2008-04-04 | 송찬우 | Hairline cracked brown rice |
| CN102132826B (en) * | 2011-04-01 | 2013-02-20 | 北京市颖欣工贸有限公司 | Industrialized production method for instant brown rice |
| CN103393166A (en) * | 2013-07-16 | 2013-11-20 | 长兴乐田栝楼开发有限公司 | Processing technology of fructus trichosanthis seeds |
| CN103719703A (en) * | 2014-01-21 | 2014-04-16 | 南京丰禾生物科技有限公司 | Method for improving boiling property and palatability of germinated brown rice |
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| CN105076966A (en) * | 2015-08-14 | 2015-11-25 | 江南大学 | Method for preparing quick-cooking brown rice by pure physical measure |
| CN105266033A (en) * | 2015-12-11 | 2016-01-27 | 周传云 | High-calcium rice crusts and preparation method thereof |
| CN105639455B (en) * | 2016-03-15 | 2019-11-15 | 江南大学 | A kind of preparation method for easily boiling sprouted unpolished rice |
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| PDLLA/HA细胞支架的制备及性能表征;王萍;《中国优秀硕士学位论文全文数据库 医药卫生科技辑》;20110930;E080-35 * |
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