CN110250409A - A method of the wet brown rice line of rice bran processing fresh is pre-processed using salt ion - Google Patents
A method of the wet brown rice line of rice bran processing fresh is pre-processed using salt ion Download PDFInfo
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- CN110250409A CN110250409A CN201910602415.9A CN201910602415A CN110250409A CN 110250409 A CN110250409 A CN 110250409A CN 201910602415 A CN201910602415 A CN 201910602415A CN 110250409 A CN110250409 A CN 110250409A
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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
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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
- A23L7/115—Cereal fibre products, e.g. bran, husk
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Abstract
The invention discloses a kind of methods using the salt ion pretreatment wet brown rice line of rice bran processing fresh.This method include brown rice milled to obtain rice bran and rice, rice crush white rice flour, rice bran is impregnated through salt ion solution and heat pre-treatment, bran powder slurries and white rice flour mixing, curing, wire squeeze, aging, boiling, cools down, fresh wet brown rice line is made.The present invention pre-processes rice bran using salt ion solution, the property of brown rice rice bran dietary fiber, lipase substance in passivation brown rice can be improved, inhibit spoilage organisms in fresh wet brown rice line, the texture property of the fresh wet brown rice line of aforesaid way preparation promotes, boiling strip-breaking rate and loss late reduce, in good taste, extended shelf-life.
Description
Technical field
The invention belongs to rice deep process technology fields.More particularly to it is a kind of wet using salt ion pretreatment rice bran processing fresh
The method of brown rice line.
Background technique
Rice is the large traditional staple food in China, close with national health situational relationship.Brown rice is the product after the paddy of paddy ridge,
Rice can be obtained after reprocessing decortication.Brown rice is a kind of typical whole grain food, compared with highed milled rice, containing more in brown rice
Dietary fiber abundant, vitamin, phytosterol, oryzanol, octacosane alcohol, squalene, phenolic acid class, flavones, minerals
Deng.Developed country in the late three decades studies have shown that increase the intake of the whole grain foods such as brown rice, heart and brain blood can be effectively reduced
The risk of the chronic diseases such as pipe disease, diabetes and malignant tumour, this has gradually become the common recognition of domestic and international educational circles.With
Increase in demand of the people to nutritious and healthy food, between 2005-2016, the quantity of whole grain food increases more than 30 times,
Whole grain food consumption figure rapidly increases, and occupation rate of market is continuously improved.
Rice noodles (also known as rice stick, rice flour, rice silk) are the traditional foods that China has long history, and the masses, which have, eats rice noodles
Habit, market potential is huge, only Hunan Huaihua area, and the consumption figure of daily rice flour (rice noodles) is at 50,000 tons or more.In order to meet people
The demand growing to health diet, occur the nutritional healthcare rices such as fortification rice flour (rice noodles), brown rice line in the market
Line, and its market is occupied volume and is increased increasingly.In brown rice because contain the nutritional ingredient more richer than highed milled rice, the research and development of brown rice line and
Industrial application is also the trend in market.
The resident of southern region of China generally based on edible instant wet rice noodles, but due to contain in brown rice dietary fiber,
Fat etc. leads to texture, the poor taste of brown rice line, and the shelf-life is short.The instant wet rice noodles shelf-life is and fresh wet brown rice for 24 hours at present
Begin within line 8-20 hours rancid spoiled, quality is hardened, is easily broken, taste bad.Therefore, for existing for fresh wet brown rice line quality
Problem, it is necessary to the research and development for carrying out the quality-improving processing technology of fresh wet brown rice line upgrade China's rice noodles industrial transformation, including
Processing technology upgrading, nutrient health upgrading, product structure upgrading are all of great significance.
Summary of the invention
It is an object of the present invention to overcome, fresh wet brown rice line sense organ texture quality is poor, the rancid, shelf-life easy to oxidize
The defect of short equal qualities, provide a kind of good mouthfeel, long shelf-life fresh wet brown rice line method.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
In a first aspect, the present invention provides a kind of method of salt ion pretreatment wet brown rice line of rice bran processing fresh, this method packet
Include following steps:
By brown rice through milling to obtain rice bran and rice；
Rice is crushed into obtain white rice flour；
The rice bran is pre-processed, and be then soaked in water bran powder slurries of milling to obtain；Wherein, pretreated condition are as follows:
Rice bran is uniformly mixed with salt ion solution, after impregnating 1-8h, 1-60min is heated under the conditions of 80-120 DEG C, is then cooled down；
The bran powder slurries and white rice flour are uniformly mixed, moisture content is adjusted, obtains coarse rice powder slurries；
Curing, wire squeeze, aging, boiling, it is cooling to get.
It should be noted that brown rice line is the product of strip, on Yunnan Province of China and other places made of brown rice in the present invention
Area is known as rice noodles, and in Hunan etc., other areas are then known as rice flour, therefore the rice noodles in the present invention are also referred to as rice flour.
In the present invention, rice bran is uniformly mixed with salt ion solution, is pre-processed, made by immersion, heating and cooling
Part insoluble diedairy fiber in rice bran is transformed into soluble dietary fiber, enhances its nutritional activities, has been passivated in rice bran
The substances such as lipase, it is suppressed that the spoilage organisms in fresh wet brown rice line, increasing for soluble dietary fiber promote coarse rice powder
Viscoelastic enhancing after gelatinization, so improve brown rice line texture property, to improve and promoted fresh wet brown rice line mouthfeel and
Shelf-life.
It should be noted that being to separate rice bran and rice, after being respectively processed, by rice bran Hui Tian in the present invention
Fresh wet brown rice line is prepared into white rice flour, is avoided since dietary fiber content is more in rice bran, whole seed milling causes rice to damage
The generation for hurting the higher problem of content of starch improves the quality of fresh wet brown rice line.
In addition, brown rice sorting: requiring the color and smell of normal brown rice, must not have moldy metamorphism phenomenon, meet
The requirement of GB18810 and GB2715.The sundries such as floating ash and the rubble being mingled with are removed, are cleaned with pure clear water.
Optionally, the partial size of the white rice flour is 30-70 μm.
Optionally, the white rice flour damaged starch content is less than 12%.
Optionally, the partial size of bran powder is 30-70 μm in the bran powder slurries.
The partial size and white rice flour damaged starch content for limiting white rice flour and bran powder, can be improved white rice flour and bran powder
Mixing uniformity, eliminate rice bran bring harsh feeling, improve brown rice line texture property and edible quality, it is ensured that fresh wet brown rice line
Mouthfeel and nutritive value.
Optionally, the salt ion solution is selected from sodium chloride solution, calcium chloride solution, citrate solution or hexa metaphosphoric acid
One or more of sodium solution.In the present invention, salt ion solution is all the aqueous solution of salt ion.
Optionally, the concentration of the salt ion solution is 10-500mM.
Further, for example, the concentration of the salt ion solution includes but is not limited to 30-450mM, 50-400mM, 80-
350mM, 100-300mM or 130-250mM.
Sodium chloride solution, calcium chloride solution, citrate solution or sodium hexametaphosphate solution provided by the invention are state
Family food standard in allow using food additives, utilize its handle rice bran, simple process, have industrialization large-scale production
Feasibility.And salt ion solution inhibits spoilage organisms, the lipase substance being passivated in rice bran improves the mouth of brown rice line
Sense and shelf-life.
Optionally, the solid-liquid ratio when rice bran is mixed with salt ion solution is 1:(1-10).
Optionally, the moisture content in the coarse rice powder slurries is 30%-45%.
Further, in the present invention, brown rice is milled to obtain rice bran and rice, then carries out rice bran and rice respectively
After processing, it is mixed to get coarse rice powder, it is contemplated that loss and the content of material that has additional nutrients in process etc., generally, rice bran
Additive amount can be between 1%-20%, i.e., the content of bran powder is 1%-20% in the butt of the described coarse rice powder slurries.Using this
Brown rice line made from inventive method is typical whole grain food.Whole grain food contains more multiple nutrient than pure white cereal products
Matter, the intake for increasing whole grain food can effectively reduce the illness wind of the chronic diseases such as cardiovascular disease, type-2 diabetes mellitus
Danger.
Optionally, the condition of the curing are as follows: cure 1-60min under the conditions of 90-120 DEG C.
Optionally, the condition of the aging are as follows: aging 4-24h under the conditions of 20-50 DEG C.
Optionally, the condition of the boiling are as follows: boiling 0.5-5min under the conditions of 85-100 DEG C.
A kind of fresh wet brown rice line made by the above method is also claimed in the present invention.
Beneficial effects of the present invention:
1. the present invention is using the side of salt ion pretreatment brown rice rice bran and control coarse rice powder grain fineness, damaged starch content
Formula, and combine curing, aging technique, can improve brown rice rice bran dietary fiber property, passivation brown rice in lipase substance,
Inhibit the steaming of the spoilage organisms, the fresh wet brown rice line for reducing damaged starch content, and then preparing aforesaid way in fresh wet brown rice line
Boil strip-breaking rate and loss late reduction, in good taste, extended shelf-life.Fresh wet brown rice line product quality meets " green food dough food
Rice flour produts " (NY/T1512-2014) Industry code requirements.
2. the brown rice line of the method for the present invention preparation has longer shelf life, acidity≤4.0ml/10g KOH within 30h.
Under identical storage condition, it is more convenient storage and transport, production Sales Channel is extended, reduces costs.
3. fresh wet brown rice linear elasticity prepared by method of the invention is higher than the fresh wet brown rice line of common process preparation, hardness is low
In the fresh wet brown rice line of common process preparation, it is ensured that its texture organoleptic quality is promoted.
Specific embodiment
The invention discloses a kind of processing methods of fresh wet brown rice line.Those skilled in the art can use for reference present disclosure,
It is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications carry out those skilled in the art
Say it is it will be apparent that they are considered as being included in the present invention.Method and product of the invention, which has passed through, preferably to be implemented
Example is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to method described herein into
Row change or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
For a further understanding of the present invention, below in conjunction with the embodiment of the present invention, to the technical side in the embodiment of the present invention
Case is clearly and completely described, it is clear that and described embodiments are only a part of the embodiments of the present invention, rather than all
Embodiment.Based on the embodiments of the present invention, those of ordinary skill in the art institute without making creative work
The every other embodiment obtained, shall fall within the protection scope of the present invention.
Unless otherwise specified, reagent involved in the embodiment of the present invention is commercial product, can pass through business canal
Road purchase obtains.
Embodiment 1
(1) 20kg Xian brown rice is selected, the sundries such as floating ash and the rubble being mingled with is removed, is cleaned, milled with pure clear water
To rice bran and rice；
(2) grain fineness is crushed to after impregnating rice between 30-70 μm, control white rice flour damaged starch content exists
12% or less；
(3) obtained rice bran is mixed with 1:10 solid-liquid ratio with 50mM salt ion solution, after immersion 1h, in 120 DEG C of conditions
Lower heating 10min is milled between 30-70 μm of grain fineness of rice bran in slurries after cooling；
(4) bran powder slurries and white rice flour are uniformly mixed, adjusting moisture content is 30%, obtains coarse rice powder slurries；
(5) 60min is cured under the conditions of 90 DEG C；
(6) the brown rice powder ball after curing is put into extruding strings device wire squeeze；
(7) aging is for 24 hours under the conditions of 25 DEG C；
(8) boiling 5min under the conditions of 85 DEG C；
(9) it is packed after room temperature cooling.
Embodiment 2
(1) 20kg Xian brown rice is selected, the sundries such as floating ash and the rubble being mingled with is removed, is cleaned, milled with pure clear water
To rice bran and rice；
(2) grain fineness is crushed to after impregnating rice between 30-70 μm, control white rice flour damaged starch content exists
12% or less；
(3) obtained rice bran is mixed with 1:5 solid-liquid ratio with 250mM salt ion solution, after immersion 4h, in 100 DEG C of conditions
Lower heating 30min is milled between 30-70 μm of grain fineness of rice bran in slurries after cooling；
(4) bran powder slurries and white rice flour are uniformly mixed, adjusting moisture content is 36%, obtains coarse rice powder slurries；
(5) 1min is cured under the conditions of 120 DEG C；
(6) the brown rice powder ball after curing is put into extruding strings device wire squeeze；
(7) aging 14h under the conditions of 37 DEG C；
(8) boiling 2.5min under the conditions of 95 DEG C；
(9) it is packed after room temperature cooling.
Embodiment 3
(1) 20kg Xian brown rice is selected, the sundries such as floating ash and the rubble being mingled with is removed, is cleaned, milled with pure clear water
To rice bran and rice；
(2) grain fineness is crushed to after impregnating rice between 30-70 μm, control white rice flour damaged starch content exists
12% or less；
(3) obtained rice bran is mixed with 1:3 solid-liquid ratio with 500mM salt ion solution, after immersion 8h, in 80 DEG C of conditions
Lower heating 60min is milled between 30-70 μm of grain fineness of rice bran in slurries after cooling；
(4) bran powder slurries and white rice flour are uniformly mixed, adjusting moisture content is 45%, obtains coarse rice powder slurries；
(5) 15min is cured under the conditions of 100 DEG C；
(6) the brown rice powder ball after curing is put into extruding strings device wire squeeze；
(7) aging 4h under the conditions of 50 DEG C；
(8) boiling 0.5min under the conditions of 100 DEG C；
(9) it is packed after room temperature cooling.
Comparative example 1
(1) 20kg Xian brown rice is selected, the sundries such as floating ash and the rubble being mingled with is removed, is cleaned, milled with pure clear water
To rice bran and rice；
(2) grain fineness is crushed to after impregnating rice between 30-70 μm, control white rice flour damaged starch content exists
12% or less；
(3) obtained rice bran is mixed with 1:3 solid-liquid ratio with 5mM salt ion solution, after impregnating 8h, under the conditions of 80 DEG C
60min is heated to be milled between 30-70 μm of grain fineness of rice bran in slurries after cooling；
(4) bran powder slurries and white rice flour are uniformly mixed, adjusting moisture content is 45%, obtains coarse rice powder slurries；
(5) 15min is cured under the conditions of 100 DEG C；
(6) the brown rice powder ball after curing is put into extruding strings device wire squeeze；
(7) aging 4h under the conditions of 50 DEG C；
(8) boiling 0.5min under the conditions of 100 DEG C；
(9) it is packed after room temperature cooling.
Comparative example 2
(1) 20kg Xian brown rice is selected, the sundries such as floating ash and the rubble being mingled with is removed, is cleaned, milled with pure clear water
To rice bran and rice；
(2) grain fineness is crushed to after impregnating rice between 30-70 μm, control white rice flour damaged starch content exists
12% or less；
(3) obtained rice bran is mixed with 1:3 solid-liquid ratio with deionized water, after impregnating 8h, is milled to rice bran in slurries
Between 30-70 μm of grain fineness；
(4) bran powder slurries and white rice flour are uniformly mixed, adjusting moisture content is 45%, obtains coarse rice powder slurries；
(5) 15min is cured under the conditions of 100 DEG C；
(6) the brown rice powder ball after curing is put into extruding strings device wire squeeze；
(7) aging 4h under the conditions of 50 DEG C；
(8) boiling 0.5min under the conditions of 100 DEG C；
(9) it is packed after room temperature cooling.
Comparative example 3
(1) 20kg Xian brown rice is selected, the sundries such as floating ash and the rubble being mingled with is removed, is cleaned, milled with pure clear water
To rice bran and rice；
(2) grain fineness is crushed to after impregnating rice between 30-70 μm, control white rice flour damaged starch content exists
12% or less；
(3) obtained rice bran is mixed with 1:3 solid-liquid ratio with 3M salt ion solution, after impregnating 8h, is added under the conditions of 80 DEG C
Hot 60min is milled between 30-70 μm of grain fineness of rice bran in slurries after cooling；
(4) bran powder slurries and white rice flour are uniformly mixed, adjusting moisture content is 45%, obtains coarse rice powder slurries；
(5) 15min is cured under the conditions of 100 DEG C；
(6) the brown rice powder ball after curing is put into extruding strings device wire squeeze；
(7) aging 4h under the conditions of 50 DEG C；
(8) boiling 0.5min under the conditions of 100 DEG C；
(9) it is packed after room temperature cooling.
Test example:
The fresh wet brown rice line room temperature prepared in the fresh wet brown rice line and comparative example 1-3 prepared in 1-3 of the embodiment of the present invention is put
The degree of metamorphism comparison of quality and room temperature for 24 hours, after 48h after setting for 24 hours.
Note: -- indicate that rice noodles are unchanged；+ indicate rice noodles bacterial plaque number ,+more, deterioration is more serious
Rear hardness is respectively less than comparative example 1-3 to fresh wet brown rice line (embodiment 1-3) the room temperature storage of the method for the present invention preparation for 24 hours
The fresh wet brown rice line of preparation；And fresh wet brown rice line (embodiment 1-3) room temperature of the method for the present invention preparation stores elasticity and sense organ for 24 hours
Scoring is above the fresh wet brown rice line of comparative example 1-3 preparation.Comparative example 3 is excessive since salt ion is added, and causes hardness higher, bullet
Property and sensory evaluation scores it is lower, be not suitable for edible.
In terms of degree of metamorphism, when room temperature is stored for 24 hours, the fresh wet brown rice line and comparative example 1-3 system of the method for the present invention preparation
Standby brown rice line is generated without bacterial plaque；But when room temperature stores 48h, the method for the present invention (embodiment 1-3) and rice bran 3M salt ion
The fresh wet brown rice line that solution heats immersion process (comparative example 3) preparation is generated without bacterial plaque, and rice bran is heated with 5mM salt ion solution
Immersion process (comparative example 1) and rice bran have without brown rice rice noodles prepared by salt ion heating dipping pretreatment (comparative example 2)
Bacterial plaque generates.
To sum up, the method for the present invention is located rice bran in the case where the salt ion solution under a certain concentration impregnates heating condition in advance
Reason, and the fresh wet brown rice line for controlling the processing preparation of other technological parameters is combined, improve the matter such as hardness, the elasticity of fresh wet brown rice line
Structure quality, organoleptic quality and storage quality.The method of the present invention only need to be slightly transformed, adopt on the basis of rice noodles traditional processing technology
Heat pre-treatment rice bran, control coarse rice powder grain fineness and curing aging etc. are impregnated with salt ion solution, can be achieved with industrializing
Production.And the fresh wet brown rice line quality of the method for the present invention preparation is compared with without salt ion heat pre-treatment technique (comparative example
2), low concentration salt ion pretreating process (comparative example 1) and salt ionic concentration excess process (comparative example 3) are prepared fresh wet rough
Rice noodles are obviously improved.The present invention extends the shelf-life of fresh wet brown rice line, improves fresh wet brown rice line eating mouth feel quality, favorably
It circulates in the consumption of fresh wet brown rice line, there is good industrial application prospect.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (10)
1. a kind of method using the salt ion pretreatment wet brown rice line of rice bran processing fresh, which is characterized in that this method includes following
Step:
By brown rice through milling to obtain rice bran and rice；
Rice is crushed into obtain white rice flour；
The rice bran is pre-processed, and be then soaked in water bran powder slurries of milling to obtain；Wherein, pretreated condition are as follows: by rice
Chaff is uniformly mixed with salt ion solution, after impregnating 1-8h, 1-60min is heated under the conditions of 80-120 DEG C, is then cooled down；
The bran powder slurries and white rice flour are uniformly mixed, moisture content is adjusted, obtains coarse rice powder slurries；
Curing, wire squeeze, aging, boiling, it is cooling to get.
2. the method according to claim 1, wherein the partial size of the white rice flour is 30-70 μm；Preferably, institute
White rice flour damaged starch content is stated less than 12%.
3. the method according to claim 1, wherein the partial size of bran powder is 30-70 μ in the bran powder slurries
m。
4. the method according to claim 1, wherein the salt ion solution is selected from sodium chloride solution, calcium chloride
One or more of solution, citrate solution or sodium hexametaphosphate solution；Preferably, the concentration of the salt ion solution is
10-500mM。
5. the method according to claim 1, wherein the solid-liquid ratio when rice bran is mixed with salt ion solution is
1:(1-10).
6. the method according to claim 1, wherein the moisture content in the coarse rice powder slurries is 30%-
45%；The content of bran powder is 1%-20% in the butt of the coarse rice powder slurries.
7. the method according to claim 1, wherein the condition of the curing are as follows: ripe under the conditions of 90-120 DEG C
Change 1-60min.
8. the method according to claim 1, wherein the condition of the aging are as follows: aging under the conditions of 20-50 DEG C
4-24h。
9. the method according to claim 1, wherein the condition of the boiling are as follows: boiling under the conditions of 85-100 DEG C
0.5-5min。
10. fresh wet brown rice line made from a kind of method as described in claim 1-9 is any.
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| CN113455610A (en) * | 2021-06-15 | 2021-10-01 | 武汉轻工大学 | Preparation method of brown rice flour for brown rice noodles and preparation method of brown rice noodles |
| CN114794365A (en) * | 2022-05-31 | 2022-07-29 | 桂林旅游学院 | Processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people to eat |
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