CN107156392B - Processing method for improving quality of brown rice tea - Google Patents
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Abstract
The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of brown rice tea. The invention can effectively reduce the loss of the gamma-aminobutyric acid and reduce the rice grain loin bursting rate and the burnt rate.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of brown rice tea.
Background
Research reports of the U.S. department of agriculture indicate that about 64% of nutrient elements in rice are accumulated in a bran layer and an embryo layer which account for 10% of the mass of the rice, and vitamin E, linoleic acid, rice bran protein, rice germ protein, gamma-aminobutyric acid, glutathione, gamma-oryzanol, gamma-ferulic acid, rice bran polysaccharide, dietary fiber and the like which have high physiological activity are enriched in the embryo and the aleurone layer of the brown rice. The nutrient components have high health-care function for human bodies. For example, the key nutrient substance, namely gamma-aminobutyric acid, is used as a neurotransmitter or a precursor of the neurotransmitter, directly participates in nervous activities, and has various beneficial health-care functions of reducing blood pressure, reducing cholesterol, enhancing memory, participating in physiological activities of brain circulation, improving brain functions, promoting sleep, easing pain, soothing nerves, promoting secretion of growth hormone, promoting alcohol metabolism, resisting aging and the like.
Although brown rice contains a plurality of functional factors, brown rice is difficult to absorb water, long in cooking time, poor in rice taste, heavy in bran flavor, difficult to chew, not easy to digest and limited in direct eating, so that the brown rice is slow in popularization. The brown rice is roasted at high temperature and processed into the brown rice tea, so that the special flavor is given, the nutrition of the brown rice is kept, and an effective way is provided for eating the brown rice. The brown rice tea conforms to the development trend of nutrition, sanitation and convenience in the food industry of China, improves the biological utilization of rice and improves the added value of the rice.
However, the brown rice tea processing industry in China still belongs to the initial development stage, the processing technology level is backward, the enrichment technology efficiency of the key nutrient substance of the product, namely gamma-aminobutyric acid, is low, and the problems of high rice grain popping rate, large loss of nutrient substances such as gamma-aminobutyric acid and the like in the processing process occur.
For example, the invention with publication number CN104770510A and publication number 2015 of 07/15 describes a method for preparing brown rice tea, which comprises the steps of frying brown rice, adding boiling water and soaking, putting the brown rice into a clean oil-free pot, slowly frying with slow fire, stopping heating when the brown rice turns yellow brown, pouring boiling water into the brown rice pot, wherein the rice/water ratio is 1/7, soaking for 5 minutes, and filtering the brown rice to obtain the brown rice tea. Also disclosed are a brown rice tea and a preparation method thereof, as disclosed in the invention with publication number CN102461688A and publication date 2012/05/23, comprising the following steps: (1) baking the brown rice at 160-180 ℃ for 30-60 minutes, and cooling to obtain a baked brown rice raw material; (2) crushing to 60-80 meshes; (3) adding tea powder into the roasted brown rice raw material powder according to the mass ratio of 1: 4-4: 1, uniformly mixing in a stirring tank, and (4) packaging with paper bags according to 20-40 g per bag to obtain the brown rice green tea. For another example, the preparation method of the germinated large-embryo brown rice tea comprises the germinated large-embryo brown rice and tea leaves, and is characterized in that: the method comprises the following specific steps: a) removing glumes of the large-embryo paddy to prepare large-embryo brown rice, and washing the large-embryo brown rice with sterile water; b) soaking the washed large-embryo brown rice in sterile water at the temperature of 20-25 ℃ for 30-48 hours until the micro-germination is revealed white, and preparing the germinated large-embryo brown rice; c) placing the germinated large-embryo brown rice at 10-15 ℃ for cold air drying for 50-60 minutes; d) primarily drying the air-dried germinated large-embryo brown rice for 60-90 minutes at 50-60 ℃, and then drying for 90-120 minutes at 70-90 ℃ to stop growing; e) stir-frying the roasted germinated large-embryo brown rice for 20-30 minutes by slow fire to brown yellow, and naturally cooling; f) respectively crushing the fried germinated large-embryo brown rice and tea leaves into particles of 30-40 meshes, uniformly mixing the particles according to a proportion, and subpackaging; the weight ratio of the germinated large-embryo brown rice to the tea is (5: 1) - (1: 3). The three methods are also the conventional brown rice processing methods at present, and the problem of great loss of the nutrient substance gamma-aminobutyric acid is not indicated.
Also disclosed is a production process of germinated brown rice tea rich in gamma-aminobutyric acid, as disclosed in Chinese patent publication No. CN102919470A and published as 2013-02-13A, comprising (1) germination of brown rice under stress: A. disinfecting and soaking: selecting full-grain brown rice without diseases and insect pests, soaking and disinfecting the brown rice by using a sodium hypochlorite aqueous solution according to a known disinfection method, then placing the brown rice in drinking water with the volume (V/W) being 10-20 times that of the brown rice, and soaking the brown rice for 3-7 hours at 15-30 ℃. B. Forcing germination: and (3) placing the soaked brown rice in drinking water with the volume (V/W) 15-25 times of the volume (V/W), ventilating at 15-35 ℃ and keeping out of the sun to germinate for 6-60 hours, wherein the air flow rate is 0.6-2.0L/min until the bud length is 1-15 mm. (2) And (3) drying: the germinated brown rice is dehydrated to the water content of about 13 percent according to the known drying method. (3) Baking: the dried germinated brown rice is roasted by adopting a method combining roasting and frying, so that the special fragrance of the brown rice is roasted; when the germinated brown rice is baked, controlling the temperature at 120-180 ℃ for 30-90 min; and during frying, the temperature is 150-220 ℃, and the time is controlled to be 10-50 min. (4) And (3) sterilization and packaging: and sterilizing the germinated brown rice by microwave for 2-3 min, and carrying out vacuum packaging to prepare the whole-grain germinated brown rice tea. However, the method of the first patent is substantially different from the present invention, and the second patent does not indicate that the problem of high burst rate can be solved.
Therefore, how to control and improve the processing quality of rice tea becomes a key for improving the product competitiveness, the enterprise benefit and the consumer health.
Disclosure of Invention
Aiming at the defects of the existing brown rice tea processing method, the invention aims to provide the brown rice tea processing method, so that the obtained brown rice tea product has high gamma-aminobutyric acid content and low product cracking, and the product quality of the brown rice tea can be effectively improved.
In order to achieve the purpose of the invention, the inventor provides the following technical scheme:
a processing method for improving the quality of brown rice tea comprises the following steps:
(1) soaking brown rice:
the brown rice after rice ridge is pretreated and then soaked in drinking water for 8 to 10 hours,
(2) brown rice germination:
placing the soaked brown rice in an LED blue light incubator, irradiating with LED blue light for 13-15 hr for auxiliary germination, wherein the temperature in the incubator is 27-33 deg.C, the relative humidity is 80-90%,
(3) drying at a sectional temperature change:
drying the germinated brown rice with hot air in stages, and drying the brown rice at 70-75 deg.C to water content of 22-27%; cooling to 48-52 deg.C in the second stage, drying until the water content is 13-14%,
(4) and (3) gradient temperature rise frying:
after the germinated brown rice is dried, a gradient heating roasting process is adopted, and the first stage comprises the following steps: parching at 95-105 deg.C for 20-25 min; and a second stage: controlling the temperature of the stir-frying machine at 145-155 ℃, and stir-frying for 20-25 min; and a third stage: the temperature of the frying machine is controlled at 175-185 deg.C, frying for 8-12min until the water content of brown rice is 3-5%,
(5) packaging:
and (5) after the brown rice is fried, spreading to cool to room temperature, and packaging to obtain the brown rice tea finished product.
Preferably, the processing method for improving the quality of the brown rice tea comprises the following steps (1): the temperature of the drinking water soaked in the brown rice is 25-30 ℃. The brown rice is soaked at the temperature of 25-30 ℃ to facilitate the germination of the brown rice and promote the accumulation of gamma-aminobutyric acid.
Preferably, according to the processing method for improving the quality of the brown rice tea, the pretreatment in the step (1) is to remove impurities from brown rice after the rice is ridged and clean the brown rice.
Preferably, according to the processing method for improving the quality of brown rice tea, the step (2): the illumination intensity of the blue light of the LED is 20-28 mu mol-2.s-1. The brown rice with high water content can be effectively excited under the illumination of LED blue light with proper intensityThe activity of key enzymes such as endogenous protease, glutamic acid decarboxylase and the like is activated, the accumulation of gamma-aminobutyric acid is promoted, and the nutritional quality of the rice tea is improved.
Preferably, according to the processing method for improving the quality of brown rice tea, the step (5): the brown rice is packaged into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
Compared with the prior art, the invention has the beneficial effects that:
1. compared with natural germination without blue light irradiation, the brown rice is subjected to auxiliary germination under the irradiation of LED blue light with proper intensity, so that the activity of key enzymes such as endogenous protease and glutamate decarboxylase can be effectively activated, the accumulation of gamma-aminobutyric acid is promoted, and the nutritional quality of the rice tea is improved.
2. The brown rice is dried by hot air at a sectional temperature change, and compared with the hot air at a single temperature and a high temperature, the heat loss of gamma-aminobutyric acid can be effectively reduced, the use efficiency of energy is improved, the waist burst rate in the brown rice frying process is reduced, and the yield is improved.
3. The brown rice is fried by gradient temperature rise, so that the loss of gamma-aminobutyric acid can be effectively reduced, and the waist-cracking rate and the burnt rate of rice grains are reduced.
4. The method is simple and convenient in process, and the processed brown rice tea product is high in gamma-aminobutyric acid content, low in burst and good in application prospect.
Detailed Description
The present invention will be described in more detail with reference to examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.
In the invention, all parts and percentages are weight units, and all equipment, raw materials and the like can be purchased from the market or are commonly used in the industry, if not specified. Unless otherwise indicated, the examples employ methods that are within the ordinary skill in the art.
Description of main raw materials:
the rice raw material of the invention is Yongyou No. 9 planted and produced in Pingyang county.
Example 1
A processing method for improving the quality of brown rice tea comprises the following steps:
(1) soaking brown rice: after removing impurities and cleaning, the brown rice after rice ridge-valley is soaked in clean drinking water for 9 hours, and the temperature of the soaking water is 28 ℃.
(2) Brown rice germination: placing the soaked brown rice in an LED blue light incubator, and irradiating for 14 hours by adopting LED blue light with the blue light illumination intensity of 25 mu mol-2.s-1The temperature in the incubator is 30 ℃ and the relative humidity is 82-87%.
(3) Drying at a sectional temperature change: drying the germinated brown rice by sectional hot air, drying the brown rice at 72 ℃ in the first stage until the moisture content is 25%, and cooling to 50 ℃ in the second stage until the moisture content is 13%.
(4) And (3) gradient temperature rise frying: after the germinated brown rice is dried, a gradient heating roasting process is adopted. The first stage is as follows: controlling the temperature of the frying machine at 100 deg.C, and frying for 20 min; and a second stage: parching at 150 deg.C for 20 min; and a third stage: parching at 180 deg.C for 10 min.
(5) Packaging: and after the brown rice is fried, spreading and cooling to room temperature, and packaging into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
Duplicate samples were taken for 3 batches for testing.
Comparative example:
(1) soaking brown rice: the brown rice is soaked in clean drinking water for 9 hours after impurity removal and cleaning, and the temperature of the soaking water is 25 ℃.
(2) Brown rice germination: placing the soaked brown rice in a dark incubator, wherein the temperature in the incubator is 30 ℃, and the relative humidity is 85-90%.
(3) Drying the brown rice: drying the germinated brown rice with hot air at 65 deg.C until the water content is 13%.
(4) Parching brown rice: after the brown rice is dried, frying the brown rice by adopting a frying machine at 180 ℃ until the water content is 4 percent.
(5) Packaging: and after the brown rice is fried, spreading and cooling to room temperature, and packaging into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
Duplicate samples were taken for 3 batches for testing.
The brown rice tea products of example 1 and the comparative example were sampled and examined according to the following method, in which,
(1) determination of γ -aminobutyric acid: taking 1g of ground brown rice tea product, performing reflux extraction for 2h in a water bath at 70 ℃ by using 60% ethanol solution, centrifuging at 3000r/min, taking 300 mu L of supernatant, adding 0.1mol/L sodium tetraborate buffer solution and 400 mu L of 6% redistilled phenol solution, uniformly mixing, and then adding 600 mu L of 7.5% sodium hypochlorite solution. Heating in boiling water for 10min, placing in ice bath for 5min, adding 2.0mL of 60% ethanol solution when the solution is blue-green, and measuring the absorbance at wavelength of 645 nm.
(2) Measurement of the loin cracking rate: taking 100 brown rice tea products, checking the waist-popping condition under a waist-popping lamp, and weighing the brown rice tea products with slight waist-popping when cracks exist in the transverse direction but do not penetrate through the whole rice grains; the cracks transversely penetrated the entire grain, and the weighing degree exploded the waist. The loin popping rate (the total number of rice grains over the mild loin popping and the mild loin popping/100) is multiplied by 100%.
The test results and analyses of example 1 and comparative example are as follows: the brown rice processed by the method of comparative example had a gamma-aminobutyric acid content of 70.3mg/100g after germination (before drying); the content of gamma-aminobutyric acid after the brown rice processed by the method in the embodiment 1 germinates (before drying) is 118.7mg/100g, which is increased by 68.8% compared with the comparative example, which shows that the gamma-aminobutyric acid accumulation can be effectively promoted and the content of gamma-aminobutyric acid after the brown rice germinates when the auxiliary germination is performed under the irradiation of the LED blue light. The final gamma-aminobutyric acid content of the brown rice tea product processed by the method of the comparative example is 8.2mg/100 g; the content of the gamma-aminobutyric acid of the brown rice tea product processed by the method in the embodiment 1 is 20.7mg/100g, which is 2.5 times that of the comparative example, which shows that the loss of the gamma-aminobutyric acid in the processing process can be effectively reduced and the product gamma-aminobutyric acid can be improved by adopting the technical scheme of the sectional temperature-variable drying and the gradient temperature-rise frying. In addition, the waist-popping rate of the brown rice tea product processed by the method of the comparative example is 25.2 percent; the popping rate of the brown rice tea product processed by the method in the embodiment 1 is 9.1%, which shows that the popping rate of the brown rice frying process can be effectively reduced and the yield can be improved by adopting the technical scheme of the invention.
This can indicate that: compared with the method of the comparative example, the method of the invention can effectively promote the accumulation of the gamma-aminobutyric acid in the brown rice germination process, reduce the loss of the gamma-aminobutyric acid in the processing process, reduce the waist burst rate of the brown rice tea product, improve the yield and improve the nutritional quality of the brown rice tea.
Example 2
A processing method for improving the quality of brown rice tea comprises the following steps:
(1) soaking brown rice: after removing impurities and cleaning, the brown rice after rice ridge milling is soaked in clean drinking water for 9 hours, and the temperature of the soaking water is 26 ℃.
(2) Brown rice germination: placing the soaked brown rice in an LED blue light incubator, and irradiating for 14 hours by adopting LED blue light with the blue light illumination intensity of 22 mu mol-2.s-1The temperature in the incubator is 27 ℃ and the relative humidity is 80-85%.
(3) Drying at a sectional temperature change: drying the germinated brown rice by sectional hot air, drying the brown rice at 70 ℃ in the first stage until the moisture content is 22%, and cooling to 49 ℃ in the second stage until the moisture content is 13%.
(4) And (3) gradient temperature rise frying: after the brown rice is dried, a gradient heating roasting process is adopted: the first stage is as follows: controlling the temperature of the frying machine at 100 deg.C, and frying for 20 min; and a second stage: parching at 150 deg.C for 20 min; and a third stage: parching at 180 deg.C for 8 min.
(5) Packaging: and after the brown rice is fried, spreading and cooling to room temperature, and packaging into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
Duplicate samples were taken for 3 batches for testing. The detection results show that the technical effects of embodiment 1 are achieved, and are not described in detail.
Example 3
A processing method for improving the quality of brown rice tea comprises the following steps:
(1) soaking brown rice: after removing impurities and cleaning, the brown rice after rice ridge milling is soaked in clean drinking water for 9 hours, and the temperature of the soaking water is 30 ℃.
(2) Brown rice germination: placing the soaked brown rice in an LED blue light incubator, and irradiating for 14 hours by adopting LED blue light with the blue light illumination intensity of 27 mu mol-2.s-1The temperature in the incubator is 31 ℃ and the relative humidity is 85-90%.
(3) Drying at a sectional temperature change: drying the germinated brown rice with hot air in stages, drying the brown rice at 70-75 deg.C to water content of 26%, and cooling to 51 deg.C to water content of 14%.
(4) And (3) gradient temperature rise frying: after the brown rice is dried, a gradient heating roasting process is adopted: the first stage is as follows: controlling the temperature of the frying machine at 100 deg.C, and frying for 20 min; and a second stage: parching at 150 deg.C for 20 min; and a third stage: parching at 180 deg.C for 11 min.
(5) Packaging: and after the brown rice is fried, spreading and cooling to room temperature, and packaging into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
Duplicate samples were taken for 3 batches for testing. The detection results show that the technical effects of embodiment 1 are achieved, and are not described in detail.
Example 4
A processing method for improving the quality of brown rice tea comprises the following steps:
(1) soaking brown rice: after removing impurities and cleaning, the brown rice after rice ridge milling is soaked in clean drinking water for 9 hours, and the temperature of the soaking water is 29 ℃.
(2) Brown rice germination: placing the soaked brown rice in an LED blue light incubator, and irradiating for 14 hours by adopting LED blue light with the blue light illumination intensity of 26 mu mol-2.s-1The temperature in the incubator is 29 ℃ and the relative humidity is 80-85%.
(3) Drying at a sectional temperature change: drying the germinated brown rice by sectional hot air, drying the brown rice at 75 ℃ in the first stage until the moisture content is 24%, and cooling to 48 ℃ in the second stage until the moisture content is 14%.
(4) And (3) gradient temperature rise frying: after the brown rice is dried, a gradient heating roasting process is adopted: the first stage is as follows: controlling the temperature of the frying machine at 100 deg.C, and frying for 20 min; and a second stage: parching at 150 deg.C for 20 min; and a third stage: parching at 180 deg.C for 8 min.
(5) Packaging: and after the brown rice is fried, spreading and cooling to room temperature, and packaging into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
Duplicate samples were taken for 3 batches for testing. The detection results show that the technical effects of embodiment 1 are achieved, and are not described in detail.
Claims (4)
1. A processing method for improving the quality of brown rice tea is characterized by comprising the following steps:
(1) soaking brown rice:
the brown rice after rice ridge is pretreated and then soaked in drinking water for 8 to 10 hours,
(2) brown rice germination:
placing the soaked brown rice in an LED blue light incubator, and irradiating with LED blue light for 13-15 hr with illumination intensity of 20-28 μmol.m-2.s-1Auxiliary germination is carried out, the temperature in the incubator is 27-33 ℃, the relative humidity is 80-90%,
(3) drying at a sectional temperature change:
drying the germinated brown rice with hot air in stages, and drying the brown rice at 70-75 deg.C to water content of 22-27%; cooling to 48-52 deg.C in the second stage, drying until the water content is 13-14%,
(4) and (3) gradient temperature rise frying:
after the germinated brown rice is dried, a gradient heating roasting process is adopted, and the first stage comprises the following steps: parching at 95-105 deg.C for 20-25 min; and a second stage: controlling the temperature of the stir-frying machine at 145-155 ℃, and stir-frying for 20-25 min; and a third stage: the temperature of the frying machine is controlled at 175-185 deg.C, frying for 8-12min until the water content of brown rice is 3-5%,
(5) packaging:
and (5) after the brown rice is fried, spreading to cool to room temperature, and packaging to obtain the brown rice tea finished product.
2. The processing method for improving the quality of brown rice tea as claimed in claim 1, wherein in the step (1): the temperature of the drinking water soaked in the brown rice is 25-30 ℃.
3. The processing method of improving the quality of brown rice tea as claimed in claim 1, wherein the pretreatment in the step (1) is to remove impurities from brown rice after the ridge of rice and wash the brown rice.
4. The processing method for improving the quality of brown rice tea as claimed in claim 1, wherein in the step (5): the brown rice is packaged into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.
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| CN108651665B (en) * | 2018-08-30 | 2021-10-08 | 成都南野食品有限公司 | Preparation method of quinoa wheat tea |
| CN112205199A (en) * | 2020-10-14 | 2021-01-12 | 南京财经大学 | Method for assisting quality stabilization and nutrient enrichment in brown rice germination process through irradiation of LED light source |
| CN112179125A (en) * | 2020-10-15 | 2021-01-05 | 河南科技大学 | Grain drying method and system |
| CN114586938A (en) * | 2022-01-28 | 2022-06-07 | 浙江省粮食科学研究所有限责任公司 | Germinated brown rice suitable for grinding and preparation method thereof |
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