CN111053188A - Rapid rice moistening method for brown rice and brown rice soaking solution - Google Patents
Rapid rice moistening method for brown rice and brown rice soaking solution Download PDFInfo
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- CN111053188A CN111053188A CN201911276334.0A CN201911276334A CN111053188A CN 111053188 A CN111053188 A CN 111053188A CN 201911276334 A CN201911276334 A CN 201911276334A CN 111053188 A CN111053188 A CN 111053188A
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 160
- 241000209094 Oryza Species 0.000 title claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 238000002791 soaking Methods 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 229920002261 Corn starch Polymers 0.000 claims abstract description 29
- 239000008120 corn starch Substances 0.000 claims abstract description 29
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 29
- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 8
- 238000010521 absorption reaction Methods 0.000 abstract description 14
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 238000011282 treatment Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000020985 whole grains Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 230000002087 whitening effect Effects 0.000 description 4
- 238000004383 yellowing Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000010903 husk Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011369 optimal treatment Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000001238 wet grinding Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
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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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
- Adjustment And Processing Of Grains (AREA)
Abstract
The invention provides a rapid rice moistening method for brown rice, which comprises the following steps: (1) grinding the brown rice to remove brown rice; (2) soaking the brown rice treated in the step (1) with a brown rice soaking solution, wherein the brown rice soaking solution comprises the following components in percentage by mass: 0.9-1.5% of lactic acid, 2-3% of corn starch and the balance of water; (3) removing water, cleaning with clear water, and draining to obtain moistened brown rice. Compared with the common rice moistening technology, the rapid rice moistening method for the brown rice shortens the rice moistening time by over 80 percent, and improves the water absorption rate of the brown rice.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a rapid rice moistening method for brown rice and a brown rice soaking solution.
Background
The whole grain food is an important means for solving the diseases of hypertension, diabetes, cardiovascular diseases, malignant tumors and the like caused by over-refined diet of people at present. The brown rice is the most important whole grain food, and the development of the brown rice food by taking the brown rice as a raw material has great market potential. However, because the brown rice has poor water absorption, when the brown rice is used as a raw material to research and develop products needing wet grinding, such as rice vermicelli, rice cracker and the like, the production efficiency of the products is reduced because the rice moistening time is too long, and the brown rice is very unfavorable for enterprise development. Therefore, the market urgently needs to develop a rapid rice moistening method for brown rice. The technology developed by the invention can meet the requirement of the market and has wide market application prospect.
Disclosure of Invention
The invention aims to provide a method for quickly moistening brown rice, which solves the problems of long time and poor water absorption of the conventional brown rice.
The second purpose of the invention is to provide a brown rice soaking solution.
The first purpose of the invention is realized by the following technical scheme:
a rapid rice moistening method for brown rice comprises the following steps:
(1) grinding the brown rice to remove brown rice;
(2) soaking the brown rice treated in the step (1) with a brown rice soaking solution, wherein the brown rice soaking solution comprises the following components in percentage by mass: 0.9-1.5% of lactic acid, 2-3% of corn starch and the balance of water;
(3) removing water, cleaning with clear water, and draining to obtain moistened brown rice.
The brown rice cortex is combined by crude cellulose, hemicellulose, lignin and the like to form a hard structure, and a waxy film is arranged on the surface of the brown rice cortex to prevent water from entering rice grains, so that the brown rice has poor water absorption. According to the rapid rice moistening method for the brown rice, the brown rice is ground to a proper degree to remove brown rice, part of brown rice cortex is removed, starch in the brown rice is partially exposed, the residual cortex fiber of the brown rice is softened and degraded by using lactic acid, and the waxy membrane of the brown rice cortex is removed by using corn starch, so that the water absorption of the brown rice is finally improved.
In the invention, the brown rice is polished to be removed with the brown rice rate controlled between 2 and 3 percent. Grinding white to remove coarse grains, removing impurities such as sand, iron blocks, mildew grains, wormhole grains, yellowing grains and the like on one hand, and grinding white to remove rice skin of the brown rice on the other hand.
Preferably, the rate of removal of the ground brown rice is controlled to 2.5%.
In the invention, the brown rice is soaked in the brown rice soaking solution for 2-4 hours.
In the invention, the cleaning times are 2-4 times.
The second purpose of the invention is realized by the following technical scheme:
a brown rice soak solution comprises the following components in percentage by mass: 0.9-1.5% of lactic acid, 2-3% of corn starch and the balance of water.
Further, the brown rice soaking liquid comprises the following components in percentage by mass: 1.2 percent of lactic acid, 2.5 percent of corn starch and the balance of water.
Compared with the prior art, the invention has the following beneficial effects:
(1) compared with the common rice moistening technology, the rapid rice moistening method for the brown rice shortens the rice moistening time by over 80 percent, and improves the water absorption rate of the brown rice.
(2) The rapid rice moistening method for the brown rice can obviously shorten the production period of products of enterprises, improve the productivity and increase the economic benefit, and has important significance for promoting the development of the brown rice food processing industry and the health of people.
Drawings
FIG. 1 is the influence of the removal rate on the water absorption of brown rice;
FIG. 2 is the influence of the removal rate on the rice-moistening time of brown rice;
FIG. 3 is the effect of different amounts of lactic acid added on the rice-moistening time of brown rice;
FIG. 4 shows the effect of different amounts of corn starch on the rice-moistening time of brown rice.
Detailed Description
The present invention is further described below in conjunction with specific examples to better understand and implement the technical solutions of the present invention for those skilled in the art.
Example 1
A rapid rice moistening method for brown rice comprises the following steps:
(1) and grinding the brown rice on a rice mill to remove the brown rice so as to control the brown rice removal rate to be 2.5%. The brown rice is ground to remove the brown rice, so that impurities such as sand stones, iron blocks, mildewed grains, wormhead grains, yellowing grains and the like are removed, and part of rice husks of the brown rice is ground to be white and ground.
(2) Pouring the brown rice treated in the step (1) into a rice soaking barrel, and soaking for 3 hours by using a brown rice soaking solution; the brown rice soaking liquid consists of the following components in percentage by mass: 1.2% lactic acid, 2.5% corn starch and the balance water.
(3) Removing water, cleaning with clear water for 3 times, and draining to obtain moistened brown rice for further processing such as grinding.
Example 2
A rapid rice moistening method for brown rice comprises the following steps:
(1) and grinding the brown rice on a rice mill to remove brown rice so as to control the brown rice removal rate to be 2%. The brown rice is ground to remove the brown rice, so that impurities such as sand stones, iron blocks, mildewed grains, wormhead grains, yellowing grains and the like are removed, and part of rice husks of the brown rice is ground to be white and ground.
(2) Pouring the brown rice treated in the step (1) into a rice soaking barrel, and soaking for 4 hours by using a brown rice soaking solution; the brown rice soaking liquid consists of the following components in percentage by mass: 0.9% of lactic acid, 2% of corn starch and the balance of water.
(3) Removing water, cleaning with clear water for 2 times, and draining to obtain moistened brown rice for further processing such as grinding.
Example 3
A rapid rice moistening method for brown rice comprises the following steps:
(1) and grinding the brown rice on a rice mill to remove brown rice so as to control the brown rice removal rate to be 3%. The brown rice is ground to remove the brown rice, so that impurities such as sand stones, iron blocks, mildewed grains, wormhead grains, yellowing grains and the like are removed, and part of rice husks of the brown rice is ground to be white and ground.
(2) Pouring the brown rice treated in the step (1) into a rice soaking barrel, and soaking for 2 hours by using a brown rice soaking solution; the brown rice soaking liquid consists of the following components in percentage by mass: 1.5% lactic acid, 3% corn starch and the balance water.
(3) Removing water, cleaning with clear water for 4 times, and draining to obtain moistened brown rice for further processing such as grinding.
Performance test experiment
1. Influence of husking rate on water absorption rate and rice moistening time of brown rice
The brown rice was polished and removed from the rice mill so that the brown rice removal rates were controlled to 0.5%, 1.0%, 1.5%, 2%, 2.5%, 3.0%, and 3.5%, respectively, and other processing steps were the same as in example 1, and the water absorption and the rice-wetting time of the brown rice after the processing were measured, and the results are shown in fig. 1 and fig. 2. The method for measuring the roughness removal rate and the water absorption rate comprises the following steps:
taking a proper amount of brown rice sample, uniformly mixing, dividing into 2 parts, grinding one part of the brown rice sample on a rice mill to different degrees, weighing thousand-grain weight of whole-grain rice before and after the brown rice is ground, calculating the rate of removing brown rice according to the following formula, repeating each part of sample for 3 times, and calculating the result according to the average value.
Percent (thousand-grain weight of whole-grain rice before whitening-thousand-grain weight of finished rice after whitening) × 100/thousand-grain weight of whole-grain rice before whitening
Taking 3 parts of brown rice samples, 50 g of each part, respectively putting the brown rice samples into beakers filled with water, soaking the brown rice samples until the brown rice samples are crushed by hand pinching, taking out the samples, draining the samples, weighing and calculating the water absorption of the brown rice, repeating the steps for 3 times for each part of the samples, and calculating the result according to the average value.
Water absorption/% (weight of brown rice after soaking-weight of brown rice before soaking) × 100/weight of brown rice before soaking
As can be seen from the results of fig. 1, as the brown rice de-graining rate increases from 0 to 3.5%, the water absorption of the brown rice increases from 17% to 46%, which indicates that proper degree of grinding and de-graining of the brown rice removes a part of the brown rice cortex to expose the starch in the brown rice, which is advantageous for increasing the water absorption of the brown rice.
As can be seen from the results in fig. 2, as the brown rice husking rate is increased from 0 to 3.5%, the brown rice moistening time is shortened from 18 hours to 3 hours, which indicates that proper grinding and whitening are performed on the brown rice to remove part of the brown rice cortex, so that the starch in the brown rice is exposed, which is beneficial to increasing the brown rice moistening speed and shortening the brown rice moistening time.
2. Influence of brown rice soaking liquid on rice moistening time
The brown rice is soaked by adopting different compositions of brown rice soaking solutions, other brown rice treatment steps are the same as those in example 1, and the influence of different lactic acid adding amounts and corn starch adding amounts on the brown rice moistening time is respectively measured, wherein the brown rice moistening time is the time from the soaking of the brown rice to the hand pinching and then crushing.
When the influence of the amount of lactic acid added to the brown rice-soaking solution on the rice-moistening time was measured, the rice-moistening time was measured while keeping the amount of corn starch added at 0, and adjusting the amounts of lactic acid and water, and the amounts of lactic acid added were 0, 0.3%, 0.6%, 0.9%, 1.2%, 1.5%, 1.8%, and 2.1%, respectively, and the results are shown in fig. 3.
When the influence of the amount of added corn starch in the brown rice soaking solution on the rice-moistening time was measured, the rice-moistening time was measured while keeping the amount of added lactic acid at 0, and adjusting the amounts of added corn starch and water, and the amounts of added corn starch were 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, and 4.0%, respectively, and the results are shown in fig. 4.
From the results shown in fig. 3, it is understood that as the addition amount of lactic acid is increased from 0 to 2.1%, the rice moistening time of the brown rice is shortened from 18 hours to 5 hours, which indicates that lactic acid has softening and degrading effects on fibers of the brown rice cortex, and can accelerate the rice moistening speed of the brown rice and shorten the rice moistening time of the brown rice.
From the results shown in fig. 4, it can be seen that as the addition amount of the corn starch is increased from 0 to 4%, the moistening time of the brown rice is shortened from 18 hours to 5 hours, which indicates that the corn starch can remove the waxy film on the skin layer of the brown rice, increase the moistening speed of the brown rice, and shorten the moistening time of the brown rice.
3. Influence of combined use of grinding white and removing brown and adding lactic acid and corn starch on rice moistening time
The brown rice is respectively treated by adopting the same process parameters as the example 1, the influence of different treatment modes on the rice moistening time of the brown rice is measured, and the specific treatment modes and rice moistening time results are shown in a table 1.
TABLE 1 influence of whitening in combination with addition of lactic acid and corn starch on the rice-moistening time
| Serial number | Treatment method | Rice moistening time/hour |
| 1 | Without |
18 |
| 2 | The roughness removal rate is 2.5 |
5 |
| 3 | Adding 1.2 percent of lactic acid | 7 |
| 4 | Adding 2.5 percent of corn starch | 7.5 |
| 5 | Roughness removal rate of 2.5% + adding lactic acid 1.2% | 4 |
| 6 | Roughness removal rate of 2.5% + adding corn starch 2.5% | 4.5 |
| 7 | 1.2 percent of lactic acid is added, 2.5 percent of corn starch is added | 6 |
| 8 | Roughness removal rate of 2.5% + adding lactic acid 1.2% + adding corn starch 2.5% | 3 |
As can be seen from Table 1, the grinding of white and removing brown rice, the addition of lactic acid and corn starch have synergistic effect on shortening the rice moistening time of the brown rice. When the rice is ground white and removed with the combination of lactic acid and corn starch, the optimal treatment is that the roughness removal rate is 2.5% + the lactic acid is added for 1.2% + the corn starch is added for 2.5%, the rice moistening time is shortened from 18 hours without treatment to 3 hours, and the average rice moistening time is shortened by 83.4%.
The above embodiments illustrate various embodiments of the present invention in detail, but the embodiments of the present invention are not limited thereto, and those skilled in the art can achieve the objectives of the present invention based on the disclosure of the present invention, and any modifications and variations based on the concept of the present invention fall within the scope of the present invention, which is defined by the claims.
Claims (7)
1. A rapid rice moistening method for brown rice is characterized by comprising the following steps:
(1) grinding the brown rice to remove brown rice;
(2) soaking the brown rice treated in the step (1) with a brown rice soaking solution, wherein the brown rice soaking solution comprises the following components in percentage by mass: 0.9-1.5% of lactic acid, 2-3% of corn starch and the balance of water;
(3) removing water, cleaning with clear water, and draining to obtain moistened brown rice.
2. The method for rapidly moistening brown rice according to claim 1, wherein the rate of removal of ground brown rice is controlled to 2-3%.
3. The method for rapidly moistening brown rice according to claim 2, wherein the rate of removal of ground brown rice is controlled to 2.5%.
4. The method of rapidly moistening brown rice according to claim 2 or 3, wherein the brown rice is soaked in the brown rice soaking solution for 2-4 hours.
5. The rapid rice moistening method for the brown rice according to claim 4, wherein the brown rice soaking solution comprises the following components in percentage by mass: 1.2 percent of lactic acid, 2.5 percent of corn starch and the balance of water.
6. The brown rice soaking liquid is characterized by comprising the following components in percentage by mass: 0.9-1.5% of lactic acid, 2-3% of corn starch and the balance of water.
7. The brown rice soaking liquid according to claim 6, wherein the brown rice soaking liquid consists of the following components in percentage by mass: 1.2 percent of lactic acid, 2.5 percent of corn starch and the balance of water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152928A (en) * | 2022-05-20 | 2022-10-11 | 武汉轻工大学 | Method for preparing brown rice powder by semidry method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125569A (en) * | 2017-05-27 | 2017-09-05 | 江南大学 | It is a kind of to improve the method for brown rice cooking characteristic by lactobacillus-fermented |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125569A (en) * | 2017-05-27 | 2017-09-05 | 江南大学 | It is a kind of to improve the method for brown rice cooking characteristic by lactobacillus-fermented |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152928A (en) * | 2022-05-20 | 2022-10-11 | 武汉轻工大学 | Method for preparing brown rice powder by semidry method |
| CN115152928B (en) * | 2022-05-20 | 2023-04-25 | 武汉轻工大学 | Method for preparing brown rice powder by semi-dry method |
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