CN107125586A - A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice - Google Patents
A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice Download PDFInfo
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- 235000009566 rice Nutrition 0.000 claims abstract description 40
- 240000008467 Oryza sativa Japonica Group Species 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 8
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Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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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- Life Sciences & Earth Sciences (AREA)
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Abstract
The present invention discloses a kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice：Brown rice after japonica rice paddy rice huller paddy is subjected to screening and removing impurities, removes some and cracks rice and miscellaneous rice；Brown rice is then put into microwave device to be pre-processed, the brown rice handled well finally is put into baking oven is further dried until reaching storage safe moisture.The microwave pulse handling process of the present invention is pure physical treatment method, under specific process conditions, without germination process, can fast lifting brown rice cooking and eating quality, and the brown rice after microwave treatment more fully retains the nutriment and functional components in cortex, after being cooked by highed milled rice boiling method, mouthfeel is similar with steamed rice.Traditional chemistry, biological means are replaced with pure physical means, process time is short, and operation is simple, suitable industrialized production is that the popularization of brown rice edible is had laid a good foundation.
Description
Technical field
The invention belongs to grain intensive processing technical field, it is related to a kind of side of microwave fast lifting eating quality of brown rice
Method, is specially a kind of brown rice improved using microwave pulse treatment technology, final acquisition edible quality, is the edible of brown rice
Promote and its exploitation of functional food provides foundation.
Background technology
China is paddy production and consumption state the biggest in the world, and rice is our traditional staple food, its nutrition and food flavor product
Matter is held the balance in meals.Traditional paddy processing method is Xian Longgu, removes the rice husk for accounting for paddy weight 1/5, obtains rough
Rice.Brown rice is that paddy sloughs glume through hulling machine but still retains the grain of rice of this crust, aleurone and plumule.Brown rice is because retaining embryo
Bud, rice bran layer, the natural bioactivity substance such as γ-aminobutyric acid lacked containing abundant nutrient and a variety of highed milled rice,
Glutathione, γ-Hi-Z, ceramide etc., are proven to have anticancer, prevent and treat diabetes, hypercholesterolemia and obesity
The effects such as, the prevention and treatment to health and modern civilization diseases are significant.Therefore, brown rice is recently by U.S. FDA
Full cereal healthy food is classified as, proposal is directly eaten, it means that brown rice substitutes highed milled rice will turn into future health as staple food
The new direction of meals.But, there is digestion time in impermeability and coarse-fibred presence due to brown rice surface chaff layer, brown rice
Long, rice aroma is light, poor adherence, the shortcomings of mouthfeel and poor absorbability.Therefore, although its nutrient substance content is rich
Richness, but do not turn into the staple food of the mankind always.
In order to improve brown rice cooking and eating quality, unpolished-rice nutrient material is made full use of, domestic and foreign scholars use various methods,
Unremitting research is carried out, mainly including physics, chemistry and biological method：Physical method is mainly stone roller and cuts method, seasoning, radiation
Method, ultrasonically treated, plasma treatment etc.；Chemical method mainly uses chemical reagent or water immersion etc.；Biological method is mainly
Addition external source enzymatic reagent sprouts brown rice endogenous enzymes with certain method, and sprouted unpolished rice is made.Above-mentioned improvement brown rice quality
Method also there are many shortcomings, such as easily cause nutrient loss, processing time is long, there is special chemical smell, treatment effeciency
It is low etc..
At present, also there are some on the patented technology related to brown rice cooking quality, such as disclosed in CN103859282A
A kind of method that ultrasound enzyme is combined fast lifting brown rice quality, is directed to being used in combination for physics and biological method, should
Brown rice after method processing can reach the cooking quality of rice substantially, but this method processing time is long, and technique is cumbersome, and institute's reagent adding
There is certain smell, influence brown rice quality；A kind of enzyme modified method of brown rice is disclosed in CN102423038A, the method is with brown rice
For research object, brown rice peel layer is pre-processed by adding cellulase and carbohydrase, so that 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 or it is many or
It is required for adding some chemical reagent or biological enzyme formulation less, method is relatively cumbersome, and the nutritional quality of brown rice can be produced
Raw certain influence.
The content of the invention
Goal of the invention：For the deficiencies in the prior art, microwave pulse is utilized it is an object of the invention to provide one kind
The method for handling fast lifting eating quality of brown rice.
Technical scheme：In order to realize foregoing invention purpose, the technical solution adopted by the present invention is：
A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice：Brown rice after japonica rice paddy rice huller paddy is entered
Row screening and removing impurities, remove some and crack rice and miscellaneous rice；Brown rice is then put into microwave device pre-processed, will finally handled well
Brown rice is put into baking oven and is further dried until reaching storage safe moisture.
The method that described utilization microwave pulse handles fast lifting eating quality of brown rice, is comprised the following steps that：
1) rice huller paddy is carried out again after japonica rice paddy being carried out into screening and removing impurities；
2) brown rice that Jiang Longgu is obtained carries out primary dcreening operation, removes and cracks rice and miscellaneous rice；
3) take brown rice packing obtained by step (2) to be put into polyethylene plastic packaging bag, be placed in microwave device and enter horizontal pulse processing, place
Reason time 60-120s, pulse working time 10-20s, interval time 10s-30s；
4) by step 3) obtained by brown rice be put into 30 DEG C of -40 DEG C of heated-air drying 60-90min in baking oven, make brown rice moisture
Content is reached below stored grain safety；
5) by step 4) gained brown rice packed, gained is the brown rice after microwave modification.
The microwave frequency of the microwave device is 2450MHz, is made up of eight microwave generators, general power 0-8000W can
Adjust.
The microwave power is 1500-2500W.
The method that described utilization microwave pulse handles fast lifting eating quality of brown rice, before microwave treatment, is adjusted rough
Rice moisture is 13-16%.
The method that described utilization microwave pulse handles fast lifting eating quality of brown rice, is slowly added by atomizing type
Moisture is until brown rice moisture content is 15%.
Beneficial effect：The skill existed for brown rice poor quality, the characteristic of poor taste and existing brown rice quality improving method
Art bottleneck, the present invention creatively provides a kind of microwave pulse handling process, only pure physical treatment method, in special process bar
Under part, without germination process, you can cooking and eating quality (such as moisture content, hardness, elasticity, cohesion, the friendship of fast lifting brown rice
Connection property and restorative etc.), and brown rice after microwave treatment more fully retains the nutriment and functional components in cortex, presses
After highed milled rice boiling method is cooked, mouthfeel is similar with steamed rice.Traditional chemistry, biological means are replaced with pure physical means, plus
Short between man-hour, operation is simple, suitable industrialized production, is that the popularization of brown rice edible is had laid a good foundation.After processing
Brown rice superficial cortical layers there is crackle, but constantly grain.The method has the advantages that production efficiency height, cost are low, pollution-free, simultaneously
Product has the advantages that small nutritive loss, easy cooking, digested well.
Embodiment
With reference to embodiment, the present invention will be further described, and control group is the brown rice without any processing.Index is examined
Survey method：Moisture GB5497-85；Brown rice water absorption rate, brown rice thin rice gruel dry, the detection of brown rice thin rice gruel iodine blue value is with reference to Tian Jichun
《The grain quality theory of testing and method》In method；The measure of brown rice hardness uses Texture instrument method.
Embodiment 1
By atomizing type be slowly added moisture until brown rice moisture content be 15%, in microwave device carry out microwave at
Reason, microwave frequency is 2450 ± 50MHz, and microwave action mode uses pulsed：Microwave operational time 10s, intermittent time 20s.
60s is acted under conditions of microwave power is 1500W.Gained brown rice in baking oven 40 DEG C of heated-air dryings to safe moisture.
Embodiment 2
By atomizing type be slowly added moisture until brown rice moisture content be 15%, in microwave device carry out microwave at
Reason, microwave frequency is 2450 ± 50MHz, and microwave action mode uses pulsed：Microwave operational time 10s, intermittent time 20s.
60s is acted under conditions of microwave power is 2500W.Gained brown rice in baking oven 40 DEG C of heated-air dryings to safe moisture.
Embodiment 3
By atomizing type be slowly added moisture until brown rice moisture content be 15%, in microwave device carry out microwave at
Reason, microwave frequency is 2450 ± 50MHz, and microwave action mode uses pulsed：Microwave operational time 10s, intermittent time 20s.
60s is acted under conditions of microwave power is 2000W.Gained brown rice in baking oven 40 DEG C of heated-air dryings to safe moisture.
Embodiment 4
By atomizing type be slowly added moisture until brown rice moisture content be 15%, in microwave device carry out microwave at
Reason, microwave frequency is 2450 ± 50MHz, and microwave action mode uses pulsed：Microwave operational time 10s, intermittent time 20s.
90s is acted under conditions of microwave power is 2000W.Gained brown rice in baking oven 40 DEG C of heated-air dryings to safe moisture.
Embodiment 5
By atomizing type be slowly added moisture until brown rice moisture content be 15%, in microwave device carry out microwave at
Reason, microwave frequency is 2450 ± 50MHz, and microwave action mode uses pulsed：Microwave operational time 10s, intermittent time 20s.
90s is acted under conditions of microwave power is 2500W.Gained brown rice in baking oven 40 DEG C of heated-air dryings to safe moisture.
Embodiment 6
By atomizing type be slowly added moisture until brown rice moisture content be 15%, in microwave device carry out microwave at
Reason, microwave frequency is 2450 ± 50MHz, and microwave action mode uses pulsed：Microwave operational time 10s, intermittent time 20s.
90s is acted under conditions of microwave power is 1500W.Gained brown rice in baking oven 40 DEG C of heated-air dryings to safe moisture.
Embodiment 7
Product is obtained to embodiment 1-6 and carries out effect analysis, the brown rice physical and chemical index of acquisition is as shown in the table：
| Brown rice hardness | Thin rice gruel iodine blue value | Brown rice water absorption rate % | Thin rice gruel solid content g/100g | |
| Control group | 3653.72 | 0.39 | 44.75 | 1.04 |
| Embodiment 1 | 3326.32 | 0.47 | 50.27 | 1.49 |
| Embodiment 2 | 3013.90 | 0.51 | 53.88 | 1.45 |
| Embodiment 3 | 3181.00 | 0.49 | 49.44 | 1.49 |
| Embodiment 4 | 2932.90 | 0.60 | 60.39 | 1.31 |
| Embodiment 5 | 2653.08 | 0.62 | 66.84 | 1.58 |
| Embodiment 6 | 3318.93 | 0.47 | 48.84 | 1.19 |
| Highed milled rice control group | 3293.81 | 0.70 | 68.72 | 3.45 |
Embodiment is compared with control group, and microwave power is bigger, and action time is longer, and brown rice hardness is smaller, thin rice gruel iodine blue value
Higher, water absorption rate is higher, the increase of thin rice gruel solid content, under certain condition even can be similar with highed milled rice.Above result of the test
Prove that microwave pulse processing brown rice of the present invention can quickly and efficiently lift the edible quality of brown rice under certain process conditions,
Original bioactive ingredients in brown rice can be retained simultaneously, without germination process, process time is short, operated very easy.
Claims (6)
1. a kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice, it is characterised in that：By japonica rice paddy rice huller paddy
Brown rice afterwards carries out screening and removing impurities, removes some and cracks rice and miscellaneous rice；Brown rice is then put into microwave device to be pre-processed, finally
The brown rice handled well is put into baking oven to be further dried until reaching storage safe moisture.
2. the method that utilization microwave pulse according to claim 1 handles fast lifting eating quality of brown rice, its feature exists
In comprising the following steps that：
1）Rice huller paddy is carried out again after japonica rice paddy is carried out into screening and removing impurities；
2）The brown rice that paddy of hulling is obtained carries out primary dcreening operation, removes and cracks rice and miscellaneous rice；
3）Take step（2）The packing of gained brown rice is put into polyethylene plastic packaging bag, is placed in microwave device and enters horizontal pulse processing, during processing
Between 60-120s, pulse working time 10-20s, interval time 10s-30s；
4）By step 3）Resulting brown rice is put into 30 DEG C of -40 DEG C of heated-air drying 60-90min in baking oven, makes brown rice moisture content
Reach below stored grain safety；
5）By step 4）Gained brown rice is packed, and gained is the brown rice after microwave modification.
3. utilization microwave pulse according to claim 1 or 2 handles the method for fast lifting eating quality of brown rice, its feature
It is：The microwave frequency of the microwave device is 2450MHz, is made up of eight microwave generators, general power 0-8000W is adjustable.
4. utilization microwave pulse according to claim 1 or 2 handles the method for fast lifting eating quality of brown rice, its feature
It is：The microwave power is 1500-2500W.
5. utilization microwave pulse according to claim 1 or 2 handles the method for fast lifting eating quality of brown rice, its feature
It is：Before microwave treatment, adjustment brown rice moisture content is 13-16%.
6. the method that utilization microwave pulse according to claim 5 handles fast lifting eating quality of brown rice, its feature exists
In：Moisture is slowly added by atomizing type until brown rice moisture content is 15%.
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Cited By (4)
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| CN107788374A (en) * | 2017-11-06 | 2018-03-13 | 南京财经大学 | A kind of microwave modification brown rice crispy rice and preparation method thereof |
| CN109198415A (en) * | 2018-09-13 | 2019-01-15 | 苗凤祥 | A kind of preparation method curing brown rice |
| CN114054126A (en) * | 2021-11-23 | 2022-02-18 | 天津科技大学 | Buckwheat grain shelling method |
| 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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| CN107788374A (en) * | 2017-11-06 | 2018-03-13 | 南京财经大学 | A kind of microwave modification brown rice crispy rice and preparation method thereof |
| CN109198415A (en) * | 2018-09-13 | 2019-01-15 | 苗凤祥 | A kind of preparation method curing brown rice |
| CN114054126A (en) * | 2021-11-23 | 2022-02-18 | 天津科技大学 | Buckwheat grain shelling method |
| 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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