CN111972614A - Semi-coarse rice and processing method thereof - Google Patents
Semi-coarse rice and processing method thereof Download PDFInfo
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- CN111972614A CN111972614A CN202010897787.1A CN202010897787A CN111972614A CN 111972614 A CN111972614 A CN 111972614A CN 202010897787 A CN202010897787 A CN 202010897787A CN 111972614 A CN111972614 A CN 111972614A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 92
- 235000009566 rice Nutrition 0.000 title claims abstract description 92
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 91
- 235000021329 brown rice Nutrition 0.000 claims abstract description 58
- 235000013339 cereals Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000012216 screening Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 210000001161 mammalian embryo Anatomy 0.000 claims description 7
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 4
- 230000036961 partial effect Effects 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 241000251169 Alopias vulpinus Species 0.000 claims 1
- 206010040925 Skin striae Diseases 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000003187 abdominal effect Effects 0.000 description 4
- 239000010903 husk Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
- A23L7/152—Cereal germ products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a half-rough rice and a processing method thereof, wherein the method comprises the following steps: step 1, selecting raw materials and removing impurities; step 2, husking the grains, and screening to obtain brown rice; step 3, pretreating the brown rice; step 4, lightly grinding the treated brown rice to obtain semi-brown rice; and 5, color selection and packaging. The invention also provides the half-brown rice processed by the method. The semi-rough rice and the processing method thereof provided by the invention have the advantages that the original color and the original taste are kept as much as possible, the scientific balance between nutrition keeping and taste is obtained, part of the semi-rough rice also keeps the activity of seeds, the original nutrition of the rice is ensured, and the loss of the rice is effectively reduced by slightly grinding the semi-rough rice, so that the cost is saved.
Description
Technical Field
The invention relates to a semi-coarse grain and a processing method thereof, in particular to semi-coarse rice and a processing method thereof.
Background
With the improvement of living standard of people, the whole grain brown rice is widely concerned because the brown rice contains rich nutrient components and physiological active substances.
The brown rice is whole grain rice obtained by unshelling rice and then performing no processing or less processing, and is composed of three major parts of rice bran, embryo and endosperm. Compared with the white rice, the brown rice realizes the full-nutrition retention of the rice to a higher degree.
Because the brown rice is rice grains with the skin layer and the embryo still remained after the rice husking, compared with the rice, the brown rice not only contains more nutritional ingredients such as protein, fat, vitamins, mineral substances and the like, but also contains various functional factors for promoting the health of human bodies such as dietary fiber, oryzanol, glutathione, gamma-aminobutyric acid, rice bran polysaccharide, octacosanol, inositol and the like.
However, because the brown rice bran layer has high content of crude fiber and compact texture, water is not easy to enter the inside of endosperm during direct cooking, starch in the endosperm is not easy to be gelatinized, and the palatability, the cooking property and the digestibility are poor. The problems of difficult water absorption, time-consuming cooking and the like caused by the compact rice bran layer make the texture and taste quality of the rice difficult to accept and eat directly, so more active attempts and exploration are needed, and the eating quality of the brown rice is improved by a better technical method so as to produce the edible brown rice capable of meeting the consumption requirements of people.
Disclosure of Invention
The invention aims to provide a simple and easily-realized method for processing semi-brown rice, balance nutrition and taste between brown rice and white rice and solve the existing problems.
In order to achieve the above object, the present invention provides a method for processing semi-brown rice, wherein the method comprises the steps of: step 1, selecting raw materials and removing impurities; step 2, husking the grains, and screening to obtain brown rice; step 3, pretreating the brown rice; step 4, lightly grinding the treated brown rice to obtain semi-brown rice; and 5, color selection and packaging.
The processing method of the semi-rough rice comprises the following steps of 1, screening good rice varieties with long growth periods, harvesting, threshing by a threshing machine, removing sand and stone impurities, and obtaining grains.
In the above processing method of semi-brown rice, the rice grains are hulled by using a rice huller in the step 2, and the hulled brown rice mixed with part of the rice hulls and the hulled grains is screened by a screen to obtain brown rice.
In the above processing method of the semi-brown rice, in the step 3, the brown rice is treated with steam, cooled and refrigerated, and then dried.
The processing method of the semi-brown rice comprises the following steps of 3, uniformly spreading the brown rice in a steam box, wherein the spreading thickness is 3-5 cm, introducing water vapor with the pressure of 0.1MPa for 4-6 min, taking out the brown rice, refrigerating at-15-0 ℃ for 8-10 min, taking out the brown rice, drying in a hot air dryer, and enabling the water content after drying to be equal to or lower than 10%.
In the step 4, the rice mill is adopted to lightly mill the treated brown rice for 8-10 seconds to obtain the semi-brown rice with visible black abdominal furrows and retained activity of partial rice embryos and seeds.
The processing method of the semi-rough rice comprises the following steps of selecting the semi-rough rice in color by using a color selector in the step 5, and finally packaging.
The invention also provides the half-brown rice processed by the method.
The semi-rough rice and the processing method thereof provided by the invention have the following advantages:
the processing technology of the invention effectively reduces the loss of rice by less grinding and light grinding, thereby saving the cost. The method partially retains rice embryo and partially has seed activity, thereby ensuring original nutrition of rice. The obtained semi-brown rice has no excessive processing, so that the original color and taste of rice are ensured, and the nutrition and taste are balanced between brown rice and white rice.
Detailed Description
The following further describes embodiments of the present invention.
The invention provides a processing method of half-rough rice, which comprises the following steps: step 1, selecting raw materials and removing impurities; step 2, husking the grains, and screening to obtain brown rice; step 3, pretreating the brown rice; step 4, lightly grinding the treated brown rice to obtain semi-brown rice; and 5, color selection and packaging.
Preferably, step 1 is to screen good rice varieties with long growth cycle for harvesting, threshing the rice by a threshing machine and removing sand and stone impurities to obtain grains.
And 2, hulling grains by using a rice huller, and screening the hulled brown rice mixed with part of husks and the grains with the husks by using a screen to obtain the brown rice.
And 3, treating the brown rice by adopting steam, cooling and refrigerating, and drying.
And 3, uniformly spreading the brown rice in a steam box, wherein the spreading thickness is 3-5 cm, introducing water vapor with the pressure of 0.1MPa for 4-6 min, taking out the brown rice, refrigerating at-15-0 ℃ for 8-10 min, taking out the brown rice, drying in a hot air dryer, and enabling the dried brown rice to have the water content of 10% or less.
And 4, slightly grinding the treated brown rice for 8-10 s by using a rice mill to obtain the semi-brown rice with visible abdominal groove black ribs and retained activity of partial rice embryo and seeds.
And 5, performing color selection on the half-rough rice by using a color selector, and finally packaging.
The invention also provides the half-brown rice processed by the method.
The present invention will be further described with reference to examples.
Example 1
A method for processing semi-brown rice comprises the following steps:
step 1, selecting raw materials and removing impurities.
Screening good rice varieties with long growth period, harvesting, threshing by a threshing machine, and removing sand and stone impurities to obtain grains.
And 2, husking the grains and screening to obtain the brown rice.
Hulling grains by using a rice huller, and screening the hulled brown rice mixed with part of husks and the grains with the husks by using a screen to obtain the brown rice.
And 3, pretreating the brown rice.
Treating brown rice with steam, cooling, refrigerating, and drying.
Preferably, the brown rice is uniformly paved in a steam box, the paving thickness is 3-5 cm, then water vapor with the pressure of 0.1MPa is introduced for 4-6 min, then the brown rice is taken out, the brown rice is refrigerated for 8-10 min at the temperature of-15-0 ℃, finally the brown rice is taken out and dried in a hot air dryer, and the water content after drying is equal to or lower than 10%.
And 4, lightly grinding the treated brown rice to obtain the semi-brown rice.
And (3) lightly grinding the treated brown rice for 8-10 s by using a rice mill to obtain the semi-brown rice with visible abdominal groove black ribs and retained activity of partial rice embryo and seeds.
And 5, color selection and packaging.
And (4) carrying out color sorting on the half-rough rice by using a color sorting machine, and finally packaging.
The present embodiment also provides the semi-brown rice processed by the method.
Example 2
The semi-brown rice obtained in example 1 and the polished rice of the same variety were subjected to measurement of the content of nutrients in the same manner. The measured nutrient substances comprise protein, fat, vitamins, minerals and the like, and the measuring method refers to relevant contents in the physicochemical standard of the national food hygiene test method. The results of the measurements are shown in Table 1 below.
TABLE 1 comparison of nutrient contents of semi-brown rice and polished rice.
As a result, the content of each nutrient component of the half-coarse rice is obviously higher than that of the polished rice of the same variety.
The semi-rough rice obtained in the embodiment 1 of the invention is randomly selected from nearly thousands of objects in the population to be trial eaten at a certain stage, the satisfaction degree reaches more than 97 percent, and the absorption effect of nutrient substances such as vitamins, mineral substances, dietary fibers and the like is improved to a certain degree after the semi-rough rice is frequently eaten.
According to the semi-rough rice and the processing method thereof provided by the invention, the excellent rice variety with a longer production period is selected, the health and integrity of the raw materials are ensured, the green processing technology of less grinding and light grinding is adopted, the black gluten and rice embryo in the abdominal furrow can be basically seen, the original color and taste can be kept as far as possible, the scientific balance between the nutrition maintenance and the taste is obtained, the activity of the seeds is partially kept, and the original nutrition of the rice is ensured.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (8)
1. A method for processing semi-brown rice, comprising the steps of:
step 1, selecting raw materials and removing impurities;
step 2, husking the grains, and screening to obtain brown rice;
step 3, pretreating the brown rice;
step 4, lightly grinding the treated brown rice to obtain semi-brown rice;
and 5, color selection and packaging.
2. The method for processing semi-rough rice as claimed in claim 1, wherein said step 1 is to select good rice varieties having long growth cycles for harvesting, threshing the rice with a thresher and removing sand and gravel to obtain grains.
3. The method of processing brown rice as claimed in claim 1, wherein the grains are hulled using a huller in the step 2, and the hulled brown rice in which a part of the hulls and the grains with hulls are mixed is screened using a screen to obtain brown rice.
4. The processing method of semi-brown rice as claimed in claim 1, wherein the brown rice is treated with steam, cooled and refrigerated, and then dried in step 3.
5. The processing method of the semi-coarse rice as claimed in claim 4, wherein the brown rice is uniformly spread in a steamer in the step 3, the spreading thickness is 3-5 cm, then the water vapor with the pressure of 0.1MPa is introduced for 4-6 min, then the brown rice is taken out, the brown rice is refrigerated for 8-10 min at the temperature of-15 ℃ to 0 ℃, finally the brown rice is taken out and dried in a hot air dryer, and the water content after drying is equal to or lower than 10%.
6. The method for processing semi-brown rice as claimed in claim 1, wherein the treated brown rice is lightly milled for 8-10 s in the step 4 using a rice mill to obtain semi-brown rice with visible black striae and retaining partial activity of rice embryo and seed.
7. The processing method of semi-rough rice according to claim 1, wherein the semi-rough rice is color-selected using a color selector in the step 5 and finally packaged.
8. A semi-brown rice processed by the method according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010897787.1A CN111972614A (en) | 2020-08-31 | 2020-08-31 | Semi-coarse rice and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010897787.1A CN111972614A (en) | 2020-08-31 | 2020-08-31 | Semi-coarse rice and processing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111972614A true CN111972614A (en) | 2020-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010897787.1A Pending CN111972614A (en) | 2020-08-31 | 2020-08-31 | Semi-coarse rice and processing method thereof |
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| Country | Link |
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| CN (1) | CN111972614A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011183371A (en) * | 2010-02-09 | 2011-09-22 | Fukuoka Seimai Kiki Kk | Rice milling apparatus |
| CN102499348A (en) * | 2011-11-04 | 2012-06-20 | 张文昊 | Germinated non-fully-ground brown rice and preparation method thereof |
| CN106881171A (en) * | 2017-01-16 | 2017-06-23 | 国粮武汉科学研究设计院有限公司 | A kind of method of the coproduction processing of rice with remained germ and many grade rice |
| CN109092397A (en) * | 2018-07-18 | 2018-12-28 | 沛县育龙粮油工贸有限公司 | A kind of processing method improving Rice Cooking Properties |
| CN111330667A (en) * | 2020-03-19 | 2020-06-26 | 湖南溢香园粮油有限公司 | Refining method for rice processing |
-
2020
- 2020-08-31 CN CN202010897787.1A patent/CN111972614A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011183371A (en) * | 2010-02-09 | 2011-09-22 | Fukuoka Seimai Kiki Kk | Rice milling apparatus |
| CN102499348A (en) * | 2011-11-04 | 2012-06-20 | 张文昊 | Germinated non-fully-ground brown rice and preparation method thereof |
| CN106881171A (en) * | 2017-01-16 | 2017-06-23 | 国粮武汉科学研究设计院有限公司 | A kind of method of the coproduction processing of rice with remained germ and many grade rice |
| CN109092397A (en) * | 2018-07-18 | 2018-12-28 | 沛县育龙粮油工贸有限公司 | A kind of processing method improving Rice Cooking Properties |
| CN111330667A (en) * | 2020-03-19 | 2020-06-26 | 湖南溢香园粮油有限公司 | Refining method for rice processing |
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Application publication date: 20201124 |