CN112841502A - Processing method of rich-nutrition rice - Google Patents

Processing method of rich-nutrition rice Download PDF

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Publication number
CN112841502A
CN112841502A CN201911102439.4A CN201911102439A CN112841502A CN 112841502 A CN112841502 A CN 112841502A CN 201911102439 A CN201911102439 A CN 201911102439A CN 112841502 A CN112841502 A CN 112841502A
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CN
China
Prior art keywords
rice
selenium
germinated brown
juice
brown rice
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201911102439.4A
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Chinese (zh)
Inventor
龚瑛
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Hunan Jintai Rice Industry Co ltd
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Hunan Jintai Rice Industry Co ltd
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Publication date
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Priority to CN201911102439.4A priority Critical patent/CN112841502A/en
Publication of CN112841502A publication Critical patent/CN112841502A/en
Pending legal-status Critical Current

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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
    • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/26—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a processing method of rich-nutrition rice, which comprises the working procedures of rice cleaning, rice hulling and fine grinding; the fine grinding process comprises whitening and polishing, and the final polishing is carried out, then the germinated brown rice juice is sprayed and dried. The germinated brown rice juice is coated, so that the nutrient components of the prepared rice greatly exceed those of the polished rice, the appearance, the fresh scent and the taste of the rice are similar to or identical to those of the polished rice, the storage performance is not obviously changed, and the rice is beneficial to the body health of consumers.

Description

Processing method of rich-nutrition rice
Technical Field
The invention belongs to the technical field of rice processing, and particularly relates to a processing method of rich-nutrition rice.
Background
The rice is a finished product prepared by cleaning, hulling, milling or fine milling the rice, wherein the commercially available product is the fine white rice which is polished after the fine milling, namely the whitening. The main function of the rice huller is to remove rice husks; the main function of the whitening is to remove easily-deteriorated, hard-to-cook and hard-to-digest cereal husks including pericarp and seed coat, basically remove the endosperm, grind down part of aleurone layer and embryo bud at the same time, and separate out the aleurone layer and embryo bud in the form of cereal bran; the polishing has the main functions of enabling the surface of the polished rice to be bright, having good selling phase and longer quality guarantee period, completely removing or almost completely removing the residual husk and the endosperm in the polishing process, including slight polishing and deep polishing, grinding one part of the residual aleurone layer and embryo in the slight polishing, completely removing or almost completely removing the residual aleurone layer and embryo in the deep polishing, even grinding several layers and part of embryo together with the endosperm. In some polishing processes, a small amount of water is sprayed, so that the removal effect of bran powder is improved, starch on the surfaces of rice grains can be gelatinized, and the rice grains are stable and bright. Due to cognitive limitations and the staging of market development, the deep polished fine white rice is now more acceptable to most consumers.
However, the nutrition of polished rice is poor in practice, and improper acceptance and consumption of polished rice can be an adverse effect on the health of consumers, because the endosperm, aleurone layer, embryo bud, aleurone layer and embryo bud are completely or almost completely removed, a part of embryo is ground, the main component of the remaining endosperm part is starch, and many nutrients necessary for human body, such as lysine, threonine and vitamins and minerals, dietary fiber and the like, are lost along with the complete or almost complete removal of the endosperm, aleurone layer, embryo bud, aleurone layer and embryo bud. It is believed that the embryo and aleurone layers contain more than 60% of the amino acids, vitamins, and minerals in rice. The polished rice has much lower nutritive value than brown rice and other polished rice such as germinated brown rice, steamed rice, and germ-remaining rice.
The dietary consumption habit that consumers in China prefer the polished rice is difficult to change for a moment, so how to increase the nutrition of the polished rice is a technical problem to be solved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing method of rich-nutrition rice, which comprises the working procedures of rice cleaning, rice hulling and fine grinding; the fine grinding process comprises whitening and polishing, and the final polishing is carried out, then the germinated brown rice juice is sprayed and dried.
The germinated brown rice juice is prepared by the following method: washing brown rice with clear water, soaking in clear water at 18-24 deg.C for 2-6 hr, germinating at 35-45 deg.C, and changing clear water every 8-15 hr; transferring the germinated brown rice into a boiler when the tender bud grows to 0.5-1mm, adding water to the bottom of the boiler to a depth of 0.5-1 times of that of the germinated brown rice, boiling with soft fire for 1-2 hours, and filtering to obtain the germinated brown rice juice. The germinated brown rice can be crushed before being transferred into the boiler to improve the dissolution of effective components or shorten the water boiling time. The obtained germinated brown rice juice has solid content or mass concentration of 2-5%, and contains various amino acids such as lysine, threonine, and gamma-aminobutyric acid, various vitamins such as vitamin B, vitamin C, and vitamin E, inositol, and microelements such as potassium, magnesium, zinc, ferrum, and manganese.
After the final polishing, the sprayed amount of the germinated brown rice juice is preferably 0.5-1% of the rice mass.
After the germinated brown rice juice is filtered hot, selenium-enriched yeast can be added while the germinated brown rice juice is hot, so that the prepared rice contains selenium, and the selenium content of the rice is preferably 0.04-0.30 mg/kg; the selenium-enriched yeast contains 1000-DEG Se and 2500mg/kg Se, and the selenium contained in the organic selenium accounts for more than 95 percent of the total selenium. The germinated brown rice juice containing selenium-rich yeast can also be used for inactivating yeast by boiling. The concentration of selenium-rich yeast can be 0.3-2% of that of rice. The organic selenium in the added selenium-enriched yeast is selenium which is easy to absorb and utilize by human bodies, and is not converted into inorganic selenium which is not easy to utilize by human bodies in the simple coating and drying processes, the rice storage and porridge cooking processes, the organic selenium in the added selenium accounts for more than 95 percent of the total selenium, and the inorganic selenium is far lower than the limit value of 0.15 mg/kg.
Before the germinated brown rice juice is used, preservative such as sodium benzoate 0.2-0.5g/kg can be added, so that the prepared rich-nutrition rice has more stable quality and longer shelf life.
The rice after spraying the germinated brown rice juice is dried, the residual temperature of the rice can be utilized, and the rice is dried by controlling the air suction amount, so that the rice is dried to the specified water content, including disappearance of the juice on the surface of the rice grains.
The brown rice retains rice bran and embryo bud of rice, and after germination, internal nutrient components are easily dissolved out, and some new nutrient components are generated, so that the germinated brown rice juice contains abundant amino acids, vitamins and minerals. The substance of the germinated brown rice is that under certain physiological activity process conditions, a large amount of enzymes such as amylase, protease, phytase and the like contained in the germinated brown rice are activated and released, and are converted into an enzymolysis process of a free state from a combined state, so that various components with the functions of promoting human health and preventing and treating diseases, such as gamma-aminobutyric acid, inositol hexaphosphate and the like, are generated and dissolved.
The selenium-enriched yeast is added into the germinated brown rice juice, and the selenium-enriched yeast is coated on the surface of the rice, so that a simple and effective selenium adding method is provided.
Selenium is an indispensable trace element for maintaining the normal functions of human bodies, and the selenium deficiency of the human bodies can cause various diseases. Modern scientific research proves that selenium has the effects of improving the oxidation resistance of organisms, enhancing the immune function of human bodies, effectively removing garbage in the bodies, promoting the health of the human bodies, delaying senescence and the like. Production of selenium-enriched rice, preferably, local soil is rich in selenium, produced rice naturally contains selenium, but the soil rich in selenium in China is limited to individual areas; in the area with less selenium content, selenium-rich nutrient solution may be sprayed to the leaf surface of rice in the stage from ear-sprouting to grain-filling, and through plant absorption and biotransformation, selenium-rich rice is produced, but its utilization rate of selenium is low and cost is high. Generally, the daily normal intake of selenium of each person is not less than 50 micrograms, and the selenium content of common rice is extremely low, so that the normal requirement of the human body cannot be met. Statistics show that 72% of China belongs to selenium-deficient or low-selenium areas, and people above 2/3 have insufficient selenium intake in different degrees. Generally, the rice containing 0.04-0.30mg/kg of selenium which is easily utilized by human body is regarded as the selenium-rich rice
The coating of the germinated brown rice juice comprises the coating of the germinated brown rice juice containing the selenium-enriched yeast, so that the nutrient components of the prepared rice greatly exceed that of the polished rice, the appearance of the prepared rice is close to that of the polished rice which is not coated with the germinated brown rice juice, the fresh scent and the taste of the rice are the same as those of the polished rice which is not coated with the germinated brown rice juice, and the storage performance is not obviously changed, so that the coating of the germinated brown rice juice is beneficial to the health of consumers while the eating and consuming habits of people on the polished rice are not changed.
Detailed Description
The following examples are given to illustrate embodiments of the present invention, but should not be construed as limiting the invention.
Example 1
A processing method of nutritious rice comprises cleaning paddy, hulling paddy and fine grinding; and the fine grinding process comprises whitening and polishing, the germinated brown rice juice is sprayed after the last polishing, the spraying amount is 0.5% of the quality of the rice, the rice is dried by utilizing the residual temperature and controlling the air suction amount, the rice is dried to the specified water content, and the juice on the surface of the rice grains completely disappears.
The germinated brown rice juice is prepared by the following method: washing 10kg of brown rice with clear water, soaking in clear water at 22-24 deg.C for 5 hr, germinating at 36-38 deg.C, and changing the clear water every 12 hr; transferring the germinated brown rice into a boiler when the tender shoots grow to about 0.7mm of average length, adding water to the bottom of the boiler to be 0.7 times of the depth of the germinated brown rice, boiling, cooking with soft fire for 2 hours, and filtering to obtain the germinated brown rice juice. The obtained germinated brown rice juice has solid content or mass concentration of 2.8%, and contains various amino acids such as lysine, threonine, and gamma-aminobutyric acid, various vitamins such as vitamin B, vitamin C, and vitamin E, inositol, and microelements such as potassium, magnesium, zinc, ferrum, and manganese.
Example 2
The processing method of the nutritious rice of example 1 is basically repeated, except that in the preparation process of the germinated brown rice juice, the germinated brown rice is firstly crushed to be less than 0.8mm in external dimension before being moved into a boiler, the quality of water added into the bottom of the boiler is the same as that of the example, and the rice is boiled for 1.5 hours by soft fire after being boiled. The obtained germinated brown rice juice has solid content or mass concentration of 4.5%, and contains various amino acids such as lysine, threonine, and gamma-aminobutyric acid, various vitamins such as vitamin B, vitamin C, and vitamin E, inositol, and microelements such as potassium, magnesium, zinc, ferrum, and manganese.
Example 3
The processing method of the enriched rice of example 2 was substantially repeated except that the germinated brown rice juice was added with 0.5g of sodium benzoate per kg of the germinated brown rice juice before use.
Example 4
The processing method of the nutritious rice of example 2 was basically repeated except that 1kg of the hot filtered germinated brown rice juice was taken, 10g of selenium-enriched yeast was added while hot, stirred until it was completely dissolved and boiled again to inactivate the yeast, and after the last polishing, sprayed and dried by atomization in an amount of 0.5% of the rice mass. The selenium-enriched yeast is selenium-enriched yeast dry powder containing 2000mg/kg of selenium and containing 98% of selenium in organic selenium, the selenium content of the germinated brown rice juice is increased by 20mg/kg after the selenium-enriched yeast is added, and the selenium content of the prepared nutrient-enriched rice is increased by 0.10 mg/kg.
The rich-nutrition rice prepared by the method in the embodiment has the appearance similar to that of the polished rice without being coated with the germinated brown rice juice, has the same fresh scent and rice taste as the polished rice without being coated with the germinated brown rice juice, and has no obvious change in storage performance.

Claims (9)

1. A processing method of nutritious rice comprises cleaning rice, hulling rice and fine grinding; the fine grinding process comprises whitening and polishing, and the final polishing is carried out, then the germinated brown rice juice is sprayed and dried.
2. The processing method of the enriched rice as claimed in claim 1, wherein the germinated brown rice juice is prepared by the following method: washing brown rice with clear water, soaking in clear water at 18-24 deg.C for 2-6 hr, germinating at 35-45 deg.C, and changing clear water every 8-15 hr; transferring the germinated brown rice into a boiler when the tender bud grows to 0.5-1mm, adding water to the bottom of the boiler to a depth of 0.5-1 times of that of the germinated brown rice, boiling with soft fire for 1-2 hours, and filtering to obtain the germinated brown rice juice.
3. The processing method of enriched rice as claimed in claim 2, wherein the germinated brown rice is crushed before being transferred to the boiler.
4. The processing method of rice with abundant nutrition of claim 1, wherein the germinated brown rice juice is filtered hot and then added with selenium-enriched yeast to make the prepared rice contain selenium.
5. The processing method of the rice as claimed in claim 4, wherein the selenium-enriched yeast contains 1000-2500mg/kg selenium, and the selenium in the organic selenium accounts for more than 95% of the total selenium.
6. The method of processing rice with rich nutrition of claim 4, wherein the prepared rice contains selenium of 0.04-0.30 mg/kg.
7. The processing method of rice with rich nutrition as claimed in claim 1, wherein the sprayed amount of the germinated brown rice juice is 0.5-1% of the rice mass.
8. The processing method of enriched rice as claimed in claim 1, wherein sodium benzoate is further added in an amount of 0.2-0.5g/k before the germinated brown rice juice is used.
9. The processing method of enriched rice as claimed in claim 1, wherein the rice after spraying the germinated brown rice juice is dried by using the remaining temperature of the rice and by controlling the amount of the air suction.
CN201911102439.4A 2019-11-12 2019-11-12 Processing method of rich-nutrition rice Pending CN112841502A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005168444A (en) * 2003-12-15 2005-06-30 Osamu Miyake Method for producing sprouted brown rice
CN101623100A (en) * 2008-07-10 2010-01-13 河南方欣米业集团股份有限公司 Method of producing nutrition-fortified rice with fluidized-bed spraying technology
CN102120188A (en) * 2010-01-07 2011-07-13 李茜 Rice germ process
CN104305014A (en) * 2014-09-30 2015-01-28 四川谷黄金集团有限公司 Germinated brown rice compound nutritional rice with good cooking performance and palatability
CN104473176A (en) * 2014-10-14 2015-04-01 张彩宜 Method for producing selenium-rich rice in rice processing
CN106107338A (en) * 2016-06-23 2016-11-16 徐州工程学院 A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005168444A (en) * 2003-12-15 2005-06-30 Osamu Miyake Method for producing sprouted brown rice
CN101623100A (en) * 2008-07-10 2010-01-13 河南方欣米业集团股份有限公司 Method of producing nutrition-fortified rice with fluidized-bed spraying technology
CN102120188A (en) * 2010-01-07 2011-07-13 李茜 Rice germ process
CN104305014A (en) * 2014-09-30 2015-01-28 四川谷黄金集团有限公司 Germinated brown rice compound nutritional rice with good cooking performance and palatability
CN104473176A (en) * 2014-10-14 2015-04-01 张彩宜 Method for producing selenium-rich rice in rice processing
CN106107338A (en) * 2016-06-23 2016-11-16 徐州工程学院 A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof

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Application publication date: 20210528