CN112006222A

CN112006222A - Staple grain and brown rice nutritional rice and preparation method thereof

Info

Publication number: CN112006222A
Application number: CN202010961935.1A
Authority: CN
Inventors: 黄玉岭; 于淼淼; 张崇本; 于江媛; 黄昊
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-09-14
Filing date: 2020-09-14
Publication date: 2020-12-01

Abstract

The invention provides staple grain brown rice nutritional rice and a preparation method thereof, wherein the preparation method comprises the following steps: 5-50 parts of brown rice; 50-95 parts by weight of glutinous brown rice; 0.2-3.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil. The staple grain brown rice nutritional rice provided by the invention is prepared by combining the pretreated brown rice and glutinous brown rice, edible soybean phospholipid, lecithin or vegetable oil or by mixing the pretreated brown rice and glutinous brown rice, combining the edible soybean phospholipid, lecithin or vegetable oil and combining the materials according to a specific proportion through normal-temperature physical process treatment, namely, processes of material selection, weighing, cleaning and sterilization, mixing, stirring, packaging and the like. When the porridge is eaten, only a daily cooking process is needed, the generated smell and the taste value and the taste of the cooked porridge or rice are both good, and the porridge or rice can become staple food for daily consumption of the masses and is low in cost.

Description

Staple grain and brown rice nutritional rice and preparation method thereof

Technical Field

The invention relates to the technical field of food, in particular to staple grain brown rice nutritional rice and a preparation method thereof, and the staple grain brown rice nutritional rice.

Background

The brown rice is recognized as whole-grain nutritional rice, and is considered to be a popular healthy staple food in terms of natural nutritional composition, the brown rice is particularly suitable for people with high blood pressure, high blood sugar and pregnant and lying-in women, and the brown rice is the best source of dietary fiber; however, the taste and the mouthfeel of the cooked brown rice or the cooked porridge are difficult to be accepted by the public, namely the brown rice has rough mouthfeel, is hard and astringent, is difficult to swallow and has unpleasant smell.

The reason why the cooked rice or porridge made of brown rice has a bad taste is that the brown rice has a high content of coarse fibers and a high content of horny layer cells in the pericarp, the seed coat and the aleurone layer and has a compact texture, and the coarse fibers and the horny layer cannot be softened to a palatable degree by only heating and water during cooking, the water cannot easily enter the endosperm, and the starch in the endosperm cannot be easily gelatinized, so that the cooked rice or brown rice porridge has a poor palatability. In addition, since the brown rice husk layer contains a large amount of substances such as coarse cellulose and horny layer, when the rice or porridge is cooked by heating, steam having an unpleasant odor is generated.

The brown rice or the germinated brown rice does not exist in the market, the bottleneck of poor taste value is broken through, the brown rice or the germinated brown rice is accepted by wide consumers as daily staple food, the rice is an absolutely dominant staple food product in rice products at present, the rice is finely processed, the pericarp, the seed coat, the aleurone layer and the embryo bud are removed, and the rice is repeatedly ground and polished, so that the original nutrition of the rice is greatly lost, and the fine grinding processing facilities and equipment, manpower and electric power are greatly consumed.

At present, thousands of brands of brown rice (such as a Qiaofu Dazhong brand) and a plurality of brands of glutinous brown rice (such as a Wuchangtai brand) sold in China and germinated brown rice (such as a Qinkang brand) are sold in China, and the smell generated in the cooking process and the taste and the mouthfeel of cooked rice or porridge are not good in both brown rice and germinated brown rice, so that the brown rice is unacceptable for the general consumer. In 2018/2019 years, the rice in China is used for staple food consumption of 1.585 million tons, the rice hulls account for 20 percent of the weight of the rice, and the rice yield of processed rice is about 65 percent. Based on the calculation, by adopting the technical scheme of the invention, if the rice is completely consumed and changed into brown rice, 2378 ten thousand tons of paddy rice can be saved every year, 1.76 million people can eat grain all the year round, and 4754 thousand mu of cultivated land can be saved every year. By 2018, diabetics in our country have 1.16 million people, overweight and obese people have 2 million people, 0.15 million pregnant and lying-in women are newly added in 2018, brown rice is used as staple food instead of rice, and particularly, glutinous brown rice is used as daily staple food instead of rice, so that health value brought to the nation is immeasurable.

The prior art discloses a method for improving the taste of a plurality of brown rice, wherein CN 106562214A is a method for preparing germinated brown rice, and the invention discloses a method for preparing germinated brown rice, which comprises the following steps: (1) sterilizing the brown rice; (2) cleaning the sterilized brown rice, and then soaking the brown rice in water at the temperature of 22-28 ℃ for 3-5 hours; (3) germinating the soaked brown rice for 48-72 h at 26-30 ℃ and with relative humidity of more than 95%; (4) drying the germinated brown rice to obtain germinated brown rice. According to the preparation method of the germinated brown rice, the brown rice is sterilized, soaked and germinated, and finally dried to prepare the germinated brown rice. The main defects of the preparation method are that the smell generated in the process of steaming the germinated brown rice of the product is almost the same as the taste and the mouthfeel of cooked rice or porridge and the brown rice, and the preparation process needs additional processing facilities and equipment, manpower and electric power input and has high cost. The brown rice needs to be soaked in sodium hypochlorite serving as a chemical bactericide in the preparation process, so that potential food safety hazards exist; the color of the product is unpleasant. In general, the mass consumer is still unacceptable. CN106983081A provides a preparation method of germinated brown rice and a method for preparing instant rice by using the germinated brown rice. The preparation method comprises the steps of pretreating the brown rice, soaking the brown rice in citric acid/sodium citrate buffer solution for a short time, germinating for 18-20 hours at 28-33 ℃, draining and the like, so that the generation of peculiar smell is reduced by germination at a shallow degree, the elutriation frequency is reduced, and the loss of nutrient components and gamma-aminobutyric acid is reduced. And secondly, providing a method for preparing the instant rice by the germinated brown rice through ultrahigh pressure modification treatment, wherein the method comprises the steps of solving the problems of poor palatability, peculiar smell and retrogradation of the germinated brown rice through the ultrahigh pressure modification treatment, and curing and ensuring commercial sterility of the product through temperature cooking. The method has the advantages of simple process, short germination period, no drying process, energy conservation and consumption reduction, and the prepared germinated brown rice has strong fragrance, no peculiar smell, good palatability, high nutrient content, normal-temperature storage and no retrogradation, and is suitable for industrial production; the prepared instant rice is high in cost and not suitable for being consumed as staple food by mass families, the prepared instant rice is soaked in a sodium citrate solution and germinates for 18-20 hours at 28-33 ℃ in the preparation process, the loss of nutrient components of germs is easily caused, and the high-pressure modification treatment destroys the nutrition of active substances such as original vitamins of the rice; the preparation process needs more processing facilities, equipment, manpower and electric power investment, and the cost is huge. CN103719703A discloses an enzyme hydrolysis method for softening the skin layer of brown rice under the action of ultrasound by using cellulase and pectinase complex enzyme to improve and reduce the hardness of germinated brown rice, which is shown in (Zengdan, plum-polygala root, Chenyouqing and the like; the influence of the enzyme hydrolysis process on the improvement of the taste of germinated brown rice [ J ]. food and machinery, 2011 (2011) (71-74.). The main defect of the preparation method is that under the action of enzyme, the cellulose of the bran layer of the brown rice is damaged, so that a large amount of nutrient substances stored in embryo buds are lost, more importantly, the substances such as crude fibers in the seed coat, the grain coat and the aleurone layer of the brown rice cannot absorb water to soften and penetrate into the embryo milk of the brown rice in an accelerating way, and the problem of low taste value of the brown rice still cannot be solved; the preparation process requires additional processing facilities and equipment, labor and power input, and is high in cost.

Therefore, it is necessary to provide a method for retaining whole grain nutrition staple food which can be quickly consumed by the general public in daily consumption, and the generated smell and the taste of cooked porridge or rice are both good through the daily cooking process.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide the staple grain and brown rice nutritional rice, and the brown rice nutritional rice provided by the invention has good taste value and low cost.

The invention provides staple grain brown rice nutritional rice, which comprises the following components in part by weight:

5-50 parts of brown rice;

50-95 parts by weight of glutinous brown rice;

0.2-3.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

Preferably, the oil is selected from one or more of soybean phospholipid, lecithin and/or vegetable oil.

The vegetable oil is one or more of rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, blend oil, canola oil and perilla seed oil;

the brown rice is colorless brown rice or colored brown rice; the colored brown rice is selected from black brown rice or red brown rice;

the glutinous brown rice is colorless glutinous brown rice or colored glutinous brown rice; the colored waxy brown rice is waxy purple brown rice.

Preferably, the staple grain brown rice nutritional rice comprises:

17-45 parts of brown rice;

55-83 parts of glutinous brown rice;

0.5-3.0 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

More preferably, the staple grain brown rice nutritional rice comprises:

20-42 parts of brown rice;

58-80 parts by weight of glutinous brown rice;

0.8-2.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

The invention provides a preparation method of staple grain and brown rice nutritional rice, which comprises the following steps:

(1) respectively pretreating brown rice and glutinous brown rice to obtain pretreated brown rice and pretreated glutinous brown rice;

(2) mixing the pre-treated and sterilized brown rice, the pre-treated and sterilized glutinous brown rice, soybean phospholipid or lecithin and edible oil, stirring and packaging to obtain the staple grain brown rice nutritional rice, wherein the production conditions are hundred thousand grade clean area operation.

(3) Mixing the pre-treated and sterilized brown rice and the pre-treated and sterilized glutinous brown rice, stirring and packaging to obtain staple grain brown rice; and mixing soybean phospholipid or lecithin and edible oil to obtain the main grain and brown rice nutritional oil, wherein the production condition is one hundred thousand grade clean area operation.

Preferably, the pretreatment specifically comprises cleaning, color sorting, air separation, cleaning and sterilizing, and drying.

Preferably, the cleaning is carried out for 2-3 times by washing with water at 25-35 ℃;

the drying method specifically comprises the following steps: filtering to dry or below 50 deg.C (to avoid gelatinization), and air drying to water content below 15%.

The invention provides a preparation method of staple grain brown rice nutritional rice, which comprises the following steps:

(2) mixing the pre-treated and sterilized brown rice, the pre-treated and sterilized glutinous brown rice, soybean phospholipid or lecithin and edible oil, and packaging to obtain the staple grain brown rice nutritional rice;

(3) mixing the pre-treated and sterilized brown rice and the pre-treated and sterilized glutinous brown rice, stirring and packaging to obtain staple grain brown rice; mixing soybean phospholipid or lecithin and edible oil to obtain main grain and brown rice nutritional oil;

(4) and mixing the main grain brown rice nutritional rice or the main grain brown rice and the main grain brown rice nutritional oil, mixing with water in proportion, and steaming to obtain the main grain brown rice nutritional rice.

Preferably, the ratio of the staple grain brown rice nutritional rice to the water is 2:3 in volume ratio

Preferably, the cooking time is 40-50 min.

The invention provides staple grain brown rice nutritional rice which is prepared by the preparation method of any one of the technical schemes.

Compared with the prior art, the invention provides staple grain brown rice nutritional rice, which comprises the following components in part by weight: 5-50 parts of brown rice; 50-95 parts by weight of glutinous brown rice; 0.2-3.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil. According to the invention, the selected brown rice and the selected waxy brown rice are used as edible soybean phospholipids, lecithin or vegetable oil, and the vegetable oil is one or more of rapeseed oil, peanut oil, hemp seed oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, blend oil, canola oil and perilla seed oil. The staple grain brown rice nutritional rice is prepared by mixing the components according to a specific proportion. Or mixing selected brown rice and selected glutinous brown rice at a certain proportion, treating at room temperature, cleaning, sterilizing, and packaging to obtain staple grain brown rice; edible soybean lecithin, lecithin or vegetable oil, wherein the vegetable oil is one or more of rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, blend oil, canola oil and perilla seed oil. Mixing the materials according to a specific proportion, carrying out normal-temperature physical process treatment, and packaging to prepare the staple grain brown rice nutritional oil. When the main grain brown rice nutritional rice is eaten, or the main grain brown rice and the main grain brown rice nutritional oil are mixed, only a daily cooking process is needed, the generated smell and the taste value and the taste of the cooked porridge or rice are both good, and the main grain brown rice nutritional rice can become the nutritional main grain for daily consumption of the public, and meanwhile, the cost is low.

Detailed Description

The invention provides staple grain brown rice nutritional rice, a preparation method thereof and a preparation method of the staple grain brown rice nutritional rice. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.

5-50 parts of brown rice;

50-95 parts by weight of glutinous brown rice;

0.2-3.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

The invention provides staple grain brown rice nutritional rice which comprises the following components: 5-50 parts of brown rice; preferably, the brown rice comprises 17-45 parts by weight of brown rice; more preferably 20 to 42 parts by weight; most preferably 28 to 38 parts by weight.

The brown rice is non-glutinous brown rice, and specifically can be colorless brown rice or colored brown rice; wherein the colored brown rice is selected from black brown rice or red brown rice.

The brown rice is not limited in source, is available in the market, and can be north pure non-glutinous brown rice.

The brown rice, non-glutinous paddy rice, kernel with intact pericarp, seed coat, aleurone layer and germ, executes GB/T18810 brown rice standard, the brown rice is classified as follows: early indica brown rice, late indica brown rice, and japonica brown rice (non-glutinous rice); indica glutinous brown rice and japonica glutinous brown rice.

Brown rice is nominally called brown rice in japan, and the brown rice and brown rice referred to in this patent are the same. Compared with rice (GB/T1354), the brown rice is rich in vitamins, minerals and dietary fibers.

Compared with rice, the brown rice contains 12 times of vitamin B1, 10 times of vitamin E, 14 times of dietary fiber, 1.7 times of calcium, 2.75 times of iron, and 3.2 times of nicotine. The vitamin B and the vitamin E of the rice bran and the germ part in the brown rice can improve the immunologic function of a human body, promote blood circulation, help people eliminate depressed and irritable moods and enable people to be full of vitality. In addition, the brown rice contains potassium, magnesium, zinc, ferrum, manganese and other trace elements, and is beneficial to preventing cardiovascular diseases and anemia. It also retains a large amount of dietary fiber, and has effects in promoting proliferation of intestinal beneficial bacteria, accelerating intestinal peristalsis, softening feces, and preventing constipation and intestinal cancer; the dietary fiber can be combined with cholesterol in bile to promote the discharge of cholesterol, thereby helping patients with hyperlipidemia to reduce blood lipid. Brown rice is particularly beneficial for diabetic patients and obese people. Because the carbohydrate in the blood sugar is wrapped by the coarse fiber tissue, the digestion and absorption speed of the human body is slow, and the blood sugar can be well controlled; meanwhile, the microelements such as zinc, chromium, manganese, vanadium and the like in the brown rice are beneficial to improving the sensitivity of insulin, and are very helpful for people with impaired glucose tolerance. Japanese studies have demonstrated that brown rice has a much lower glycemic index than fine-milled rice, has better satiety when eaten in the same quantity, and is beneficial to controlling food consumption, thereby helping obese people lose weight. However, because the brown rice pericarp and the seed coat have more dense substances such as crude fiber, stratum corneum cell and the like, the cooked rice or porridge has rough mouthfeel and is hard and astringent and difficult to swallow; the smell is also unpleasant during the cooking process.

The invention provides staple grain brown rice nutritional rice which comprises the following components: 50-95 parts by weight of glutinous brown rice; preferably 55 to 83 parts by weight; more preferably 58 to 80 parts by weight; most preferably 62 to 72 parts by weight.

The glutinous brown rice can be colorless glutinous brown rice or colored glutinous brown rice; wherein the colored waxy brown rice is waxy purple brown rice.

The source of the glutinous brown rice is not limited, the glutinous brown rice is commercially available, and the glutinous brown rice can be north pure glutinous brown rice.

Glutinous rice is a sticky variant of rice, and is mainly different from other rice in that starch in the endosperm of glutinous rice is mainly amylopectin, and accounts for about 98 percent. The glutinous brown rice is the kernel with the husk, the seed coat, the aleurone layer and the germ of the glutinous rice removed, and the GB/T18810 brown rice standard is implemented. It is used for steaming rice and cooking porridge, and has sticky and glutinous taste and unpleasant smell generated during steaming process. The nutrient components are basically equal to the non-glutinous brown rice. However, compared with non-glutinous brown rice, glutinous rice has a very good health care function, and modern researches also prove that: the glutinous rice is rich in B vitamins, and has effects of warming spleen and stomach, invigorating middle warmer and invigorating qi. Has certain relieving effect on deficiency-cold of spleen and stomach, poor appetite, abdominal distention and diarrhea; glutinous rice has astringent effect, and also has good dietetic therapy effect on frequent micturition and spontaneous perspiration; the glutinous brown rice is warm in nature and is an important nourishing food. The efficacy of glutinous rice is summarized as the main indications in Ben Cao gang mu: stomach cold pain, diabetes, frequent micturition, spleen and stomach qi deficiency, diarrhea, spontaneous perspiration due to qi deficiency, pregnant waist and abdomen distention, short breath after labor, asthenia, and asthenia. In China, the glutinous rice variety only accounts for 3.59 percent of all the rice varieties, and the yield is not matched with the consumption demand. The glutinous brown rice is rich in nutrition, contains more than 20 vitamins and minerals, and 23 amino acids, and is helpful for in vivo energy metabolism, skin and mucosa health maintenance, dark vision maintenance, and antioxidation. The series of foods and drinks developed by using glutinous rice are more than hundreds of types, and most of the foods and drinks are traditional snacks, glutinous rice porridge, rice cakes, rice dumplings, glutinous rice balls and the like. The rice food prepared by using the sticky rice as the main raw material does not reach balanced matching and standardized production. Therefore, the staple grain brown rice nutritional rice prepared by using the waxy brown rice and the brown rice as main raw materials and using the soybean lecithin, the lecithin or the vegetable oil as auxiliary materials can meet the requirements of most consumers in terms of taste, smell and nutritional value.

The glutinous brown rice and the non-glutinous brown rice are mixed according to a certain proportion. The waxy brown rice contains almost all amylopectin, is sticky compared with non-waxy brown rice, can improve the softness of rice or porridge, but has too soft and waxy mouthfeel when being used for steaming rice alone; the non-glutinous brown rice mainly contains amylose, and has coarse and hard mouthfeel. Therefore, the technology adopts the glutinous brown rice and the non-glutinous brown rice to be mixed according to a certain proportion and is used for steaming rice or cooking porridge, so that the requirement of the public bottom line on the taste can be met.

The non-glutinous brown rice rich in amylose and the glutinous brown rice rich in amylopectin are creatively mixed according to a specific proportion, and the two kinds of brown rice make up for each other to ensure that the mouthfeel of the cooked rice or the porridge is proper.

The staple grain brown rice nutritional rice provided by the invention comprises 0.2-3.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil, wherein the vegetable oil is one or more of rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, blend oil, canola oil and perilla seed oil; preferably 0.5 to 3.0 parts by weight; more preferably 0.8 to 2.5 parts by weight; most preferably 1 to 2 parts by weight.

Wherein the soybean lecithin can be one of soybean lecithin, lecithin or vegetable oil, and can also be two or more of soybean lecithin, lecithin or vegetable oil;

specifically, the soybean lecithin and vegetable oil can be combined; it may also be a combination of lecithin and vegetable oil; it can also be a combination of soybean phospholipids, lecithin and vegetable oil.

Wherein the preferable proportion is 0.1-1.7 parts by weight of soybean phospholipid or lecithin; more preferably, the proportion is 0.1-1.2 parts by weight of soybean lecithin or lecithin; the most preferred proportion is 0.1-1.0 weight part of soybean phospholipid or lecithin

Soybean lecithin is an essence extracted from soybean, is an ester composed of glycerol, fatty acid, choline or cholestyramine, and is soluble in oil and nonpolar solvent. Soy phospholipids are complex in composition and contain mostly lecithin (about 34.2%), cephalins (about 19.7%), inositol phospholipids (about 16.0%), phosphatidylserine (about 15.8%), phosphatidic acid (about 3.6%) and other phospholipids (about 10.7%). Contains a large amount of lipid components required by human body, and is mainly used as an emulsifier, a humectant, a thickener and the like in the food industry. Meanwhile, the beverage also has the function of a nutritional supplement.

The soybean lecithin is a food surfactant approved by the world health organization, and has good wettability, permeability and nutrition. On the surface of the brown rice, the surface tension of water can be reduced, the water absorption softening of substances such as crude fibers, horny layers and the like in the pericarp, the seed coat and the aleurone layer of the brown rice is accelerated, and the water is accelerated to permeate into the endosperm of the brown rice, so that the endosperm starch of the brown rice can fully absorb water to meet the requirement of gelatinized water. In addition, the soybean lecithin has a nut delicate fragrance, and can improve the taste value of the brown rice. The addition of phospholipid also improves the nutritional value of the formula rice.

The staple grain brown rice nutritional rice provided by the invention comprises 0.1-4 parts by weight of vegetable oil; preferably, the vegetable oil is 0.5-3.5 parts by weight; more preferably, the vegetable oil comprises 0.8 to 3.0 parts by weight of vegetable oil; most preferably 1-2.5 parts by weight of vegetable oil.

According to the invention, the vegetable oil is preferably selected from one or more of rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, blend oil, canola oil and perilla seed oil; more preferably olive oil.

The olive oil is rich in monounsaturated fatty acid and other active substances, has the effect of softening tough tissues such as crude fibers and stratum corneum cells in brown rice pericarp, seed coat and aleurone layer under heating, and various aromatic substances contained in the olive oil are fully volatilized and blended into rice or porridge in the cooking process, so that the taste is improved, and the bad smell can be lightened. The addition of olive oil also improves the nutritional value of the formula rice.

The olive oil is prepared by directly cold pressing fresh olive fruits, does not undergo heating and chemical treatment, and retains natural nutritional ingredients; the olive oil is rich in oleic acid which is a monounsaturated fatty acid, and also contains vitamin A, vitamin B, vitamin D, vitamin E, vitamin K, antioxidant and the like. Olive oil is considered as the oil most suitable for human nutrition among the oils and fats found so far. The monounsaturated fatty acid can not only supply heat energy to human body, but also adjust the proportion of high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in human plasma, increase the level of high-density lipoprotein HDL which is beneficial to human health and reduce the level of low-density lipoprotein LDL which is not beneficial to human health, thereby preventing the excessive cholesterol in human body. Therefore, for people who are used to eat meat food and have excessive intake of saturated fatty acid and cholesterol, the olive oil is selected as the edible oil, so that the function of reducing blood fat can be effectively exerted, the functions of preventing hyperlipidemia and fatty liver and protecting heart can be assisted, and the occurrence of diseases such as hypertension, cardiovascular and cerebrovascular diseases and the like can be reduced.

In some preferred embodiments of the present invention, the staple grain brown rice nutritional rice comprises: 2-60 parts of brown rice; 13-80 parts by weight of glutinous brown rice; 0.1-4.5 parts by weight of soybean lecithin or lecithin; 0.1-3.5 parts by weight of vegetable oil.

In some preferred embodiments of the present invention, the staple grain brown rice nutritional rice comprises: 5-40 parts of brown rice; 13-50 parts by weight of glutinous brown rice; 0.1-4.0 parts by weight of soybean lecithin or lecithin; 0.1-3.0 parts by weight of vegetable oil.

The invention provides a preparation method of staple grain glutinous brown rice nutritional rice, which comprises the following steps:

(2) mixing soybean phospholipid or lecithin and vegetable oil with the pretreated brown rice and the pretreated glutinous brown rice, stirring, packaging and the like to obtain the main grain brown rice nutritional rice, wherein the production conditions are operation in a hundred thousand grade clean area.

(3) Mixing soybean phospholipid or lecithin and one of vegetable oil, stirring, packaging and other processes to obtain main grain brown rice nutritional oil, mixing the pretreated brown rice and the pretreated glutinous brown rice, stirring, packaging and other processes to obtain the main grain brown rice, wherein the production conditions are operation in a hundred thousand grade clean area.

The invention provides a preparation method of staple grain brown rice nutritional rice, which comprises the steps of respectively pretreating brown rice and glutinous brown rice to obtain pretreated and sterilized brown rice and pretreated and sterilized glutinous brown rice.

The proportion and the components of the brown rice, the glutinous brown rice, the soybean lecithin or the lecithin and the vegetable oil are described in detail, and are not repeated herein.

The pretreatment of the invention specifically comprises cleaning, color sorting, air separation, cleaning and sterilization and drying.

Specifically, the cleaning is carried out for 2-3 times by washing with water at 25-35 ℃; the specific operations of color selection and air separation are not limited in the present invention, and those skilled in the art are familiar with the operation.

The drying method specifically comprises the following steps: filtering to dry or air drying below 50 deg.C to water content below 15%.

Mixing the pre-treated and sterilized brown rice, the pre-treated and sterilized glutinous brown rice, soybean phospholipid or lecithin and vegetable oil, preferably mixing the pre-treated brown rice and the pre-treated glutinous brown rice in advance, and then mixing the mixture with the soybean phospholipid, the lecithin or the vegetable oil; or mixing pretreated and sterilized brown rice and pretreated and sterilized glutinous brown rice, and mixing soybean phospholipid, lecithin or vegetable oil.

The present invention is not limited to the specific mixing operation, and those skilled in the art will be familiar with the operation. The operation is completed in a hundred thousand grade clean room.

And cleaning, sterilizing and packaging to obtain the staple grain brown rice nutritional rice.

Quantitatively packaging into vacuum prepackaged food. The porridge rice can be cooked without washing after opening the bag.

The selected non-glutinous brown rice, the selected glutinous brown rice, edible soybean phospholipid and olive oil meeting the national standard are mixed and stirred according to a certain proportion, and are subjected to normal-temperature physical process treatment, cleaning sterilization and packaging in a hundred thousand grade clean environment to prepare the brown rice nutritional rice. The brown rice nutritional rice only needs to go through a daily rice steaming or porridge cooking process, changes the defect that tough structural substances such as crude fibers, keratinocytes and the like contained in non-glutinous brown rice pericarp and seed coat are not easy to seep water and cook, easily eliminates bad smell generated in the rice steaming or porridge cooking process, and further eliminates hard and astringent rough taste and mouthfeel after the brown rice is cooked or cooked into porridge. And after the compatible food materials such as phospholipid and olive oil are added, the feeling and the actual effect of adding one to one and more than two to the health of consumers are achieved.

(2) mixing the pre-treated and sterilized brown rice, the pre-treated and sterilized glutinous brown rice, soybean lecithin, lecithin or vegetable oil to obtain the staple grain brown rice nutritional rice, wherein the production conditions are completed in a hundred thousand grade clean environment;

(3) mixing the pretreated brown rice and the pretreated glutinous brown rice, stirring, packaging and other processes to obtain the staple grain brown rice, mixing one of soybean lecithin or lecithin and vegetable oil, stirring, packaging and other processes to obtain the staple grain brown rice nutritional oil, wherein the production condition is completed in a hundred thousand grade clean environment;

(3) and mixing the staple grain brown rice nutritional rice or the staple grain brown rice and the staple grain brown rice nutritional oil, then mixing with water, and cooking to obtain the staple grain brown rice nutritional rice.

The proportion and the components of the brown rice, the glutinous brown rice, the soybean lecithin, the lecithin or the vegetable oil are described in detail, and are not repeated herein.

Specifically, the cleaning is carried out for 2-3 times by water at 25-35 ℃; the specific operations of color selection and air separation are not limited in the present invention, and those skilled in the art are familiar with the operation.

The drying method specifically comprises the following steps: filtering brown rice to dry or below 50 deg.C, and air drying to water content below 15%.

Mixing the pre-treated and sterilized brown rice, the pre-treated and sterilized glutinous brown rice, soybean lecithin, lecithin or vegetable oil; or mixing pre-treated and sterilized brown rice and pre-treated and sterilized glutinous brown rice, and mixing soybean phospholipid, lecithin or vegetable oil, preferably mixing pre-treated and sterilized brown rice and pre-treated and sterilized glutinous brown rice in advance, and mixing with soybean phospholipid, lecithin or vegetable oil; or mixing pretreated and sterilized brown rice and pretreated and sterilized glutinous brown rice, and mixing soybean phospholipid, lecithin or vegetable oil.

The present invention is not limited to the specific mixing operation, and those skilled in the art will be familiar with the operation.

Packaging to obtain staple grain brown rice nutritional rice; or the staple grain brown rice and the staple grain brown rice nutrient oil are produced under the condition of hundred thousand grade clean environment.

The staple grain brown rice nutritional rice; or mixing the staple grain brown rice and the staple grain brown rice nutrient oil, then mixing with water, and cooking to obtain the staple grain brown rice nutrient rice.

The mass ratio of the main grain and brown rice nutritional rice mixed with water is preferably 2:3

The cooking time of the invention is 50 minutes.

The staple grain brown rice nutritional rice provided by the invention only needs to be subjected to a daily rice steaming or porridge cooking process, so that the problems that brown rice is not easy to cook, bad smell is generated, and rough and bad taste is generated can be changed, the smell generated in the cooking process and the taste and the mouthfeel of cooked rice or porridge are good, and the nutritional value of the rice or the porridge is improved. The brown rice nutritional rice prepared by the method replaces rice as staple food, the century difficulty that the taste value of the brown rice for rice steaming or porridge cooking is low is fundamentally solved with extremely low energy consumption, and after a proper amount of compatible food materials are added, the feeling and the actual effect that one is more than two is achieved on the diet health of consumers. The health value brought to the nation is immeasurable.

The invention provides staple grain brown rice nutritional rice, which comprises the following components in part by weight: 2-80 parts of brown rice; 50-95 parts by weight of glutinous brown rice; soybean lecithin, lecithin or vegetable oil 0.2-3.5 parts by weight. The invention mixes and stirs the selected non-glutinous brown rice, the selected glutinous brown rice, the edible soybean lecithin, the lecithin or the olive oil which meets the national standard according to a specific proportion, and then carries out the normal temperature physical process treatment, sterilization and packaging; preparing a staple grain brown rice nutritional rice; or the selected non-glutinous brown rice and the selected glutinous brown rice are mixed, stirred and packaged, and soybean phospholipid or lecithin and edible oil are mixed and packaged to prepare the main grain brown rice and the main grain brown rice nutrient oil.

In order to further explain the invention, the following detailed description is made of the main grain and brown rice nutritional rice, the preparation method thereof and the preparation method of the main grain and brown rice nutritional rice provided by the invention.

Non-glutinous brown rice: north pure non-glutinous brown rice (from heilongjiang north pure agricultural product development limited); glutinous brown rice: north pure glutinous brown rice (from black dragon river north pure agricultural product development limited); soybean lecithin: herborist brand food grade soy phospholipids (ex hebei herborist biotechnology limited). Olive oil: comte super virgin olive oil (product of Waerma (China) investment Co., Ltd.)

Sensory evaluation of food quality in the examples of the present invention and comparative examples was performed by a human body test.

Sensory evaluation and determination of edible quality:

randomly selecting a population between 16 and 70 years old without smoking and drinking, and 20 men and women, wherein 16 to 18 years old 4 people, 19 to 30 years old 6 people, 31 to 40 years old 12 people, 41 to 50 years old 8 people, 51 to 60 years old 6 people, 61 to 70 years old 4 people and 40 people in total participate in the evaluation test of staple grain brown rice nutritional rice. The brown rice with rice flower fragrance produced in northeast China is selected as the reference rice, at present, no corresponding national and industrial standard exists in the sense evaluation aspect of brown rice eating, related official website data are searched, no such documents exist, and finally, the evaluation standard suitable for the scheme is formulated by referring to GB/T15682 'sense evaluation method for rice cooking and eating quality of grain and oil inspection', and evaluation is carried out on the aspects of smell, appearance structure, palatability (including viscosity, elasticity and softness and hardness), taste and cold rice texture. After tasting and evaluation, the average value 72 of the reference rice is used as a control, the nutritional rice samples in the examples and the comparative examples are respectively eaten in a test mode, the test average value of 40 persons in each example and each comparative example is obtained, and finally, a plurality of groups of data comprehensive analysis results are obtained.

Content and description of rice sensory evaluation

To further illustrate the present invention, the following examples are provided to describe the staple grain brown rice nutritional rice of the present invention in detail

Comparative examples 1 to 3 and examples 1 to 2

Staple grain and brown rice nutritional rice

(1) Formulation of

(2) The sensory evaluation test method for the edible quality comprises the following steps: the brown rice and the glutinous brown rice are mixed according to the proportion in the table, then the mixture is put into a small glass bowl, a certain amount (150 ml) of water is added into the small glass bowl, the mixture is uniformly mixed, the mixture is steamed for a certain time (50 minutes), and according to the sensory evaluation and description of the rice, the eating quality evaluation and scoring are carried out on the brown rice according to different weight proportion factors of the glutinous brown rice and the glutinous brown rice in comparative examples 1-3 and examples 1-2.

(3) Comparative examples 1 to 3 and examples 1 to 2 sensory evaluation of food quality

(4) The texture analysis test method is carried out on the main grain brown rice with different proportions of the glutinous brown rice and the brown rice, and the used instruments and parameters are as follows:

an experimental instrument: multifunctional texture instrument

The model is as follows: univarial TA

Accessories: special testing arrangement of HDP/RE rice

The manufacturer: shanghai Teng Dynasty instruments science & technology Co Ltd

Test procedure and test parameters

Weighing 17 g of brown rice, putting the brown rice into an extrusion device, scraping the brown rice to the bottom of the device by using a scraper, and moving a probe to 55mm for testing.

Setting parameters: and (3) a test mode: compression

And (3) testing rate: 1.60mm/s

Rate after test: 10mm/s

Target mode: distance 52mm

(5) Comparative examples 1-3 and examples 1-2 evaluation of texture analysis of Rice

Tests show that the eating quality of the brown rice can be obviously improved to different degrees after 0% -100% of glutinous brown rice is added during the preparation of the brown rice. The evaluation of edible sensory quality of the brown rice proves that the hardness of the preferred rice is in the range of 600g-560g, and the evaluation of the edible sensory quality is respectively 75 and 78 points higher than that of other comparative examples. As the hardness decreases, the adhesiveness increases and the elasticity decreases. The taste is influenced by over-hard and over-soft, the preferable hardness is in the range of 600g-560g, the hardness of the rice is moderate, the elasticity score is highest, the adhesiveness is moderate, the rice has chewing feeling, the rice grains are smooth and do not stick to teeth, and the rice is fragrant and slightly sweet in taste in the cooking process. The preferable weight ratio range of the glutinous brown rice and the brown rice is 60-85% and 40-15% by combining with the eating quality sensory evaluation score. In view of production cost, the weight ratio of the waxy brown rice is more preferably 60-65% and the weight ratio of the waxy brown rice is more preferably 40-35%, and the obtained brown rice has soft mouthfeel.

Tests show that 10-90 g of glutinous brown rice is contained in every 100 g of mixed rice, so that the eating quality of the brown rice can be improved to different degrees. The comprehensive test data of the comprehensive evaluation of the eating quality and the analysis and the scoring of the rice texture are obtained, the preferable proportion range is that 60% -85% of the glutinous brown rice is mixed with 40% -15% of the brown rice, the score is higher, the cost and the real population are considered, the more preferable proportion range is that 60% -65% of the glutinous brown rice is mixed with 40% -35% of the brown rice, the optimal proportion is that the ratio of the glutinous brown rice to the brown rice is 13:7, and in the mixture of the glutinous brown rice and the brown rice in the test, the optimal proportion weight is as follows: 65g of glutinous brown rice and 35 g of brown rice

Comparative examples 4 to 33 and examples 3 to 32

Staple grain and brown rice nutritional rice

In order to increase the smell and palatability of the rice and mask the rice chaff taste of the brown rice, the weight ratio of the waxy brown rice to the brown rice is 13: and 7, adding soybean lecithin, lecithin or/and vegetable oil (the vegetable oil is one or more of olive oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, rice oil, camellia oil, palm oil, sunflower oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil) on the basis of the weight ratio, and respectively adding and mixing the components according to different proportions to obtain a proportioning scheme.

The test method comprises the following steps: 100 g (65 g glutinous brown rice and 35 g brown rice) of mixed brown rice is put into a small glass bowl, soybean lecithin, lecithin or/and vegetable oil (the vegetable oil is preferably one or a combination of more of olive oil, rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil), sesame oil and animal oil (beef tallow) are respectively added into the mixed brown rice according to different proportions of 0-4% for stirring uniformly, a certain amount (150 ml) of water is added for mixing uniformly, and the mixture is steamed for a certain time (50 minutes).

In a part of the comparative examples and the examples of the invention, the main grain and brown rice nutritional rice raw and auxiliary materials comprise the following components:

(2) formulation of

(3) Formulation of

(4) Formulation of

(5) Formulation of

(6) Formulation of

(7) Formulation of

(8) Formulation of

(9) Formulation of

(10) Formulation of

(11) Formulation of

(12) Formulation of

(13) Formulation of

(14) The sensory evaluation test method for the edible quality comprises the following steps: each sample is mixed according to the proportion in the table 2-13, then placed into a small glass bowl, added with a certain amount (150 ml) of water and cooked for 50 minutes, so as to obtain the nutritional brown rice added with one or more of soybean lecithin, lecithin or/and vegetable oil (the vegetable oil is olive oil, rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil), sesame oil and animal oil (beef tallow), and the sensory evaluation analysis of the cooking quality of the brown rice of each sample is carried out in the aspects of smell, appearance structure, palatability, taste and cold rice texture 5.

(15) Sensory evaluation of food quality in comparative examples 4 to 13 and examples 3 to 17

(16) Comparative examples 14 to 23 sensory evaluation of food quality

(17) Comparative examples 24 to 33 and examples 18 to 32 sensory evaluation of food quality

Through tests, the method is that when the coarse rice is made, 0.2% -3.5% of soybean lecithin, lecithin or/and one or more of vegetable oil (olive oil, rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil) is added, the edible quality of the coarse rice can be obviously improved to different degrees, the edible quality of the rice is preferably graded between 80-96 sections, the smell of the original coarse rice is improved, the fragrance is strong, the strong rice fragrance can be smelled in the cooking process, and the obtained coarse rice has soft mouthfeel.

Tests show that the edible quality of the brown rice can be improved to different degrees by adding soybean lecithin, lecithin or/and vegetable oil (one or more of olive oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil) to each 100 g of mixed rice. From comprehensive scores, the preferable adding amount is in the range of 0.2% -3.5%, the obtained scores of the appearance, aroma and hardness of the rice are high, one or more of soybean lecithin, lecithin or/and vegetable oil is added in consideration of cost and true human population, the more preferable adding weight proportion is 1.0-1.2%, the mixed brown rice of the experiment is mixed with the soybean lecithin, lecithin or/and the vegetable oil, the vegetable oil is one or more of olive oil, rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil, the optimal weight proportion is determined to be 98.8:1.2, in addition, the replaced sesame oil sample is too greasy in aroma, the score is not high, and the score is reduced; the smell of the rice with the changed animal oil (beef tallow) has the smell of the animal, affects the taste and appetite, is difficult to swallow, and has a low score value, so the added vegetable oil can not be replaced by the sesame oil and the animal oil and can not be adopted.

Texture analysis was performed on the staple grain brown rice nutritional rice of comparative examples 4-33 and examples 3-32 using the following instruments and parameters:

an experimental instrument: multifunctional texture instrument

The model is as follows: universaltA

The manufacturer: shanghai Teng Dynasty instruments science & technology Co Ltd

Accessories: special testing arrangement of HDP/RE rice

Test procedure and test parameters

Setting parameters: and (3) a test mode: compression

And (3) testing rate: 1.60mm/s

Rate after test: 10mm/s

Target mode: distance 52mm

Texture analysis evaluation of Rice of comparative examples 4 to 13 and examples 3 to 17

Texture analysis evaluation of Rice of comparative examples 14 to 29 and examples 21 to 26

Texture analysis evaluation of Rice of comparative examples 30 to 33 and examples 27 to 32

Tests show that the eating quality of the brown rice can be obviously improved to different degrees after 0% -100% of glutinous brown rice is added during the preparation of the brown rice. The sensory quality evaluation score of the brown rice proves that the hardness of the preferred rice is between 610g and 560g, and the sensory quality evaluation score of the brown rice is higher than that of other comparative examples and is between 74 and 96. As the hardness decreases, the adhesiveness increases and the elasticity decreases. The hardness is preferably 610-600 g, the elasticity is about 1.20mm, the adhesiveness is moderate, the chewing feeling is realized, the rice is smooth, the rice is not sticky, and the taste is sweet. During the cooking process, the rice has strong and pure smell and strong fragrance. Adding soybean phospholipid, lecithin or/and vegetable oil, wherein the vegetable oil is olive oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, rice oil, camellia oil, palm oil or sunflower seed oil, according to the sensory evaluation score of the eating quality of the main grain brown rice nutritional rice mixed with one or more of soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil, the preferable weight ratio range of the waxy brown rice and the brown rice is 60-85% of the waxy brown rice, 40-15% of the brown rice, 0.2-3.5% of one or more of soybean lecithin, lecithin or/and vegetable oil, the more preferable weight ratio range of the waxy brown rice is 60-65%, 40-35% of the brown rice, and 1.0-1.2% of one or more of soybean lecithin, lecithin or/and vegetable oil, and the obtained brown rice is soft in taste.

Tests show that 0.2-3.5 g of soybean phospholipid, lecithin or/and vegetable oil is added when the weight ratio of the waxy brown rice is 60-85 g and the brown rice is 40-15 g, wherein the vegetable oil is one or a mixture of more of olive oil, rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil, and in the main grain and brown rice nutrition rice mixture of the test, the more preferable weight ratio is as follows: 60-65 g of glutinous brown rice and 40-35 g of brown rice, wherein each 100 g of mixed rice contains 1-1.2 g of one or more of soybean lecithin, lecithin or/and vegetable oil, and the steamed smell and the eating quality of the brown rice can be obviously improved to different degrees. The obtained brown rice has rich and moist grains, soft mouthfeel and fragrance after being chewed, and the optimal proportioning weight is as follows by combining the production cost with the targeted edible population: 64.2 g of glutinous brown rice and 34.6 g of brown rice, wherein each 100 g of the main grain brown rice nutritional rice contains 1.2 g of soybean lecithin, lecithin or/and vegetable oil, wherein the vegetable oil is one or a mixture of olive oil, rapeseed oil, peanut oil, hemp seed oil, corn oil, rice oil, camellia oil, palm oil, sunflower seed oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil, and the obtained main grain brown rice nutritional rice can obviously improve the rice steaming smell and the eating quality of the brown rice to different degrees. The steam fragrance is generated, the obtained brown rice is rich and moist, the taste is soft, and the fragrance is remained after the chewing.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. The staple grain and brown rice nutritional rice is characterized by comprising the following components:

5-50 parts of brown rice;

50-95 parts by weight of glutinous brown rice;

0.2-3.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

2. The staple grain brown rice nutritional rice of claim 1, wherein the vegetable oil is selected from one or more of olive oil, rapeseed oil, peanut oil, hemp oil, corn oil, rice oil, camellia oil, palm oil, sunflower oil, soybean oil, linseed oil, grape seed oil, walnut oil, peony seed oil, canola oil and perilla seed oil;

3. The nutritional rice of claim 1, wherein the staple grain brown rice nutritional rice comprises:

17-45 parts of brown rice;

55-83 parts of glutinous brown rice;

0.5-3.0 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

4. The nutritional rice according to any one of claims 3, wherein the staple grain brown rice nutritional rice comprises:

20-42 parts of brown rice;

58-80 parts by weight of glutinous brown rice;

0.8-2.5 parts by weight of soybean lecithin, lecithin and/or vegetable oil.

5. A method of producing nutritional rice according to any one of claims 1 to 4, comprising the steps of:

(1) respectively carrying out a pretreatment process on the brown rice and the glutinous brown rice to obtain pretreated brown rice and pretreated glutinous brown rice;

(2) mixing the pre-treated and sterilized brown rice, the pre-treated and sterilized glutinous brown rice, soybean lecithin, lecithin or vegetable oil, stirring and packaging to obtain the staple grain brown rice nutritional rice, wherein the production conditions are hundred thousand grade clean zone operation.

6. The preparation method according to claim 5, wherein the pretreatment processes are cleaning, color sorting, air separation, cleaning and sterilization, and drying, and the production conditions are hundred thousand grade clean zone operation.

7. The preparation method according to claim 6, wherein the washing is specifically water washing sterilization at 25-35 ℃ for 2-3 times; the drying method specifically comprises the following steps: filtering to dry or drying below 50 deg.C until the water content is below 15%.

8. A preparation method of staple grain and brown rice nutritional rice is characterized by comprising the following steps:

respectively pretreating brown rice and glutinous brown rice to obtain pretreated and sterilized brown rice and pretreated and sterilized glutinous brown rice;

mixing, stirring and packaging the pretreated and sterilized brown rice, the pretreated and sterilized glutinous brown rice, soybean lecithin, lecithin or vegetable oil to obtain the staple grain brown rice nutritional rice, wherein the production condition is hundred thousand grade clean area operation;

and mixing the staple grain and brown rice nutritional rice with water, and heating and cooking to obtain the staple grain and brown rice nutritional rice.

9. The method according to claim 8, wherein the cooking time is 40 to 50 min.

10. Staple grain brown rice nutritional rice prepared by the preparation method of any one of claims 8 to 9.