CN115119921A - Processing method of low-GI (glycemic index) steamed rice - Google Patents
Processing method of low-GI (glycemic index) steamed rice Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 133
- 235000009566 rice Nutrition 0.000 title claims abstract description 133
- 238000003672 processing method Methods 0.000 title claims description 14
- 230000002641 glycemic effect Effects 0.000 title description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 132
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 238000002791 soaking Methods 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000010411 cooking Methods 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000003801 milling Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 3
- 238000012216 screening Methods 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 239000000428 dust Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 abstract description 21
- 235000019698 starch Nutrition 0.000 abstract description 21
- 239000008107 starch Substances 0.000 abstract description 20
- 229920000294 Resistant starch Polymers 0.000 abstract description 10
- 235000021254 resistant starch Nutrition 0.000 abstract description 10
- 238000000137 annealing Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000010335 hydrothermal treatment Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
A method for processing low GI value parboiled rice comprises the following steps: soaking rice in water for 10-15 min; taking out and draining off water, and then soaking in water, wherein the water temperature is controlled to be 35-40 ℃ in the soaking process, the auxiliary ultrasonic power is 160-220W/L ultrasonic treatment, and the ultrasonic frequency is 20 kHz; putting the obtained paddy into a high-pressure cooking pot, adding nitrogen with the volume of 1-2% of that of the paddy, and performing steaming and semi-gelatinization at the temperature of 108 ℃ and 110 ℃ under the cooperation of low pressure and cooking for 7-8 min; removing water from the obtained rice, cooling to room temperature, and refrigerating at 1-2 deg.C for 18-22 h; drying the refrigerated rice by hot air to the water content of 12-14%, and performing post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice. The invention adds an annealing process in the prior production technology of the steamed rice, and adopts ultrasonic wave to assist annealing, thereby greatly improving the content of resistant starch in the steamed rice, and obtaining the low GI value steamed rice with higher resistant starch and slowly digestible starch.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a processing method of low-GI (glycemic index) steamed rice.
Background
Glycemic Index (GI) is the percentage value of the level of blood glucose response that a food containing 50g of carbohydrate elicits over time in vivo. With the improvement of the living standard of residents, the life of people is gradually affected by chronic metabolic diseases, such as diabetes, obesity, hypertension, hyperlipidemia, hyperglycemia and the like, and the diseases are greatly related to the daily dietary habits of people.
The international market of the rice to be steamed is commonly called 'semi-cooked rice', which is a rice product produced by taking rice as a raw material and carrying out hydrothermal treatment such as cleaning, soaking, cooking, drying and the like, and then according to a conventional rice milling processing method, and has the characteristics of high nutritional value, high rice yield, high oil yield, long storage period, short cooking time and the like. The parboiled rice is not widely known in China, but is very popular in regions such as Europe, America, the middle east and the like, is well known as healthy rice and green food abroad, and is generally higher than white rice with the same specification by 10-50% in selling price in international market, so that the benefit is remarkable.
The nature of retrogradation is the problem of the crystallinity of rice straight-through starch, and the core of low GI is resistant starch, i.e. the more amylose is increased and the more indigestible, the lower the GI value, and the starch food almost needs to be cooked and eaten again. This is because the starch of natural foods is packaged in the form of starch grains, which are bundled together and difficult to digest. After adding sufficient water and heating to a certain temperature, the starch molecules come out of the starch grains and hug closely with the water molecules, the texture of the food is soft and viscous, and the digestive enzymes of the human body can easily contact and digest them. The scientific vocabulary of this process is called gelatinization; however, after the cooling, a part of the starch returns to the raw starch state after a long time, and is not easy to be digested by people. This process is called retrogradation, meaning a reversal from the cooked starch state to the raw starch state. Of course, just a small step back, a small portion of the starch becomes a face and the food does not become completely uncooked. These starches, which are no longer well digested due to retrogradation, are among the resistant starches. The heat value of the resistant starch is reduced compared with that of the starch which is well digested because the resistant starch cannot be fully digested by the human body; according to the principle of starch crystallization, the penetration rate of soaking, cooking and the like of rice is improved, the temperature is reduced and the like, and the content of resistant starch can be properly improved.
Therefore, the steamed rice undergoes the stages of half gelatinization and drying in the production and preparation process, and the starch in the rice is annealed at low temperature after gelatinization, which shows that starch molecules are recrystallized, so that resistant starch is generated, and the blood sugar rise index is reduced.
Disclosure of Invention
The invention aims to provide a method for processing low-GI-value steamed rice.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of low GI value parboiled rice comprises the following steps:
step 1: soaking rice in water for 10-15 min; taking out and draining off water, and then soaking in water, wherein the water temperature is controlled to be 35-40 ℃ in the soaking process, the auxiliary ultrasonic power is 160-220W/L ultrasonic treatment, and the ultrasonic frequency is 20 kHz;
step 2: putting the paddy obtained in the step 1 into a high-pressure cooking pot, adding nitrogen with the volume of 1-2% of that of the paddy, and performing steaming and semi-gelatinization at the temperature of 108-;
and step 3: removing water from the rice obtained in the step 2, cooling to room temperature, and refrigerating at 1-2 ℃ for 18-22 h;
and 4, step 4: drying the refrigerated rice by hot air to the water content of 12-14%, and performing post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
The preferable technical scheme is as follows: the method also comprises the following steps: removing impurities in the rice raw materials, then screening by using a sieve, removing dust and shrivelled grains, and screening the full-grain rice.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the invention adopts a novel green processing technology of ultrasonic-assisted soaking, micro-gas-assisted cooking and low-temperature annealing technology to physically modify the paddy, the ultrasonic-assisted soaking plays a role in accelerating the water absorption of paddy particles and shortening the fermentation and decay phenomena of the paddy caused by overlong soaking time, and on the other hand, the ultrasonic cutting and particle homogenization of starch molecules in the paddy are carried out to assist the crystallization of the starch in the annealing stage so as to form uniform and stable resistant crystalline starch; the steaming of the trace nitrogen is beneficial to leaching free glucose and transferring nutrient substances in the rice husk into the endosperm, and also plays a role in oxidative discoloration. The invention adds an annealing process in the existing production technology of the steamed rice, and adopts ultrasonic wave to assist annealing, thereby greatly improving the content of resistant starch in the steamed rice, and obtaining the low GI value steamed rice with higher resistant starch and slowly digestible starch.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Comparative example 1
The implementation adopts long-shaped rice to prepare the steamed rice
(1) Pretreatment: removing impurities in the indica type rice raw material, then screening by using a 60-mesh sieve, removing dust and shrivelled grains, and screening full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 15 min; taking out, draining off water, and soaking in warm water at 45 deg.C for 6 hr.
(3) Steaming: placing the treated paddy into a high-pressure cooking pot, and performing steaming and semi-gelatinization at the high-pressure cooking temperature controlled at 120 ℃ for 10 min;
(4) and (3) refrigerating: cooling the unhydrogenated rice to room temperature, and then refrigerating the unhydrogenated rice for 20 hours at the temperature of 2 ℃;
(5) and (3) drying: drying the refrigerated rice by using hot air at 50 ℃ until the water content is 14%, and carrying out post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
Comparative example 2
The embodiment adopts the japonica rice to prepare the parboiled rice
(1) Pretreatment: removing impurities in the raw material of the japonica rice, screening by using a 60-mesh sieve, removing dust and shrivelled grains, and screening the full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 10 min; taking out, draining off water, and soaking in warm water at 45 deg.C for 6 hr.
(3) Steaming: placing the treated paddy into a high-pressure cooking pot, and performing steaming and semi-gelatinization at the high-pressure cooking temperature controlled at 120 ℃ for 10 min;
(4) and (3) refrigerating: cooling the unhydrogenated rice to room temperature, and then refrigerating the unhydrogenated rice for 20 hours at the temperature of 1 ℃;
(5) and (3) drying: drying the refrigerated rice by using hot air at 50 ℃ until the water content is 14%, and carrying out post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
Example 1: processing method of low-GI (glycemic index) steamed rice
The present practice uses long-grain rice to illustrate the method of the present invention for preparing low GI value steamed rice
(1) Pretreatment: removing impurities in the indica type rice raw material, then screening by using a 60-mesh sieve, removing dust and shrivelled grains, and screening full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 15 min; taking out, draining off water, soaking in warm water at 35 deg.C under auxiliary ultrasonic power of 165W/L at ultrasonic frequency of 20 kHz.
(3) And (3) steaming with trace nitrogen gas: placing the treated paddy into a high-pressure cooking pot, adding 1% of trace nitrogen, and performing steaming and semi-gelatinization at 110 ℃ in cooperation with high-pressure cooking for 8 min;
(4) and (3) refrigerating: cooling the unhydrogenated paddy to room temperature, and then placing the paddy in a cold storage environment at 2 ℃ for 20 hours;
(5) and (3) drying: drying the refrigerated rice by using hot air at 50 ℃ until the water content is 14%, and carrying out post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
Example 2: processing method of low-GI (glycemic index) steamed rice
The present practice uses long-grain rice to illustrate the method of the present invention for preparing low GI value steamed rice
(1) Pretreatment: removing impurities in the indica type rice raw material, then screening by using a 60-mesh sieve, removing dust and shrivelled grains, and screening full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 15 min; taking out and draining off water, and soaking in warm water at 35 deg.C under auxiliary ultrasonic power of 220W/L at ultrasonic frequency of 20 kHz.
(3) And (3) steaming trace nitrogen: placing the treated paddy into a high-pressure cooking pot, adding 2% of trace nitrogen, cooking under 0.3MPa pressure, controlling the temperature to 110 ℃ for steaming and semi-gelatinization for 8 min;
(4) and (3) refrigerating: cooling the unhydrogenated rice to room temperature, and then refrigerating the unhydrogenated rice for 20 hours at the temperature of 2 ℃;
(5) and (3) drying: and (3) drying the refrigerated rice by utilizing hot air at 50 ℃ until the water content is 14%, and carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain a finished product of the steamed rice.
Example 3: processing method of low-GI (glycemic index) parboiled rice
The implementation adopts polished round-grained rice to illustrate that the method for preparing the low GI value steamed rice
(1) Pretreatment: removing impurities in the raw material of the japonica rice, screening by using a 60-mesh sieve, removing dust and shrivelled grains, and screening the full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 15 min; taking out, draining off water, soaking in warm water at 35 deg.C under auxiliary ultrasonic power of 165W/L at ultrasonic frequency of 20 kHz.
(3) And (3) steaming trace nitrogen: placing the treated paddy into a high-pressure cooking pot, adding 1% of trace nitrogen, and performing steaming and semi-gelatinization at 110 ℃ in cooperation with high-pressure cooking for 8 min;
(4) and (3) refrigerating: cooling the unhydrogenated rice to room temperature, and then refrigerating the unhydrogenated rice for 20 hours at the temperature of 2 ℃;
(5) and (3) drying: drying the refrigerated rice by using hot air at 50 ℃ until the water content is 14%, and carrying out post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
Example 4: processing method of low-GI (glycemic index) steamed rice
The implementation adopts polished round-grained rice to illustrate that the method for preparing the low GI value steamed rice
(1) Pretreatment: removing impurities in the raw material of the japonica rice, screening by using a 60-mesh sieve, removing dust and shrivelled grains, and screening the full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 15 min; taking out and draining off water, and soaking in warm water at 35 deg.C under auxiliary ultrasonic power of 220W/L at ultrasonic frequency of 20 kHz.
(3) And (3) steaming trace nitrogen: placing the treated paddy into a high-pressure cooking pot, adding 2% of trace nitrogen, cooking under 0.4MPa pressure, controlling the temperature to 110 ℃ for steaming and semi-gelatinization for 8 min;
(4) and (3) refrigerating: cooling the unhydrogenated rice to room temperature, and then refrigerating the unhydrogenated rice for 20 hours at the temperature of 2 ℃;
(5) and (3) drying: drying the refrigerated rice by using hot air at 50 ℃ until the water content is 14%, and carrying out post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
The following table shows the GI index of the parboiled rice product produced in the above example:
| index group | Comparative example 1 | Comparative example 2 | Example 1 | Example 2 | Example 3 | Example 4 |
| GI value | 55 | 65 | 48 | 43 | 54 | 51 |
Example 5: processing method of low-GI (glycemic index) steamed rice
A processing method of low GI value parboiled rice comprises the following steps:
step 1: soaking paddy in water for 10 min; taking out and draining water, and soaking in water at 35 deg.C under auxiliary ultrasonic power of 160W/L and ultrasonic frequency of 20 kHz;
step 2: putting the paddy obtained in the step 1 into a high-pressure cooking pot, adding nitrogen with the volume of 1% of that of the paddy, and performing steaming and semi-gelatinization at the low pressure of 0.3MPa in cooperation with cooking at the temperature of 108 ℃ for 7 min;
and step 3: removing water from the rice obtained in the step 2, cooling to room temperature, and refrigerating at 1 ℃ for 18 h;
and 4, step 4: and drying the refrigerated rice by utilizing hot air until the water content is 12%, and then carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
The preferred embodiment is: the method also comprises the following steps: removing impurities in the rice raw material, then screening by using a screen, removing dust and shrivelled grains, and screening the full-grained rice.
Example 5: processing method of low-GI (glycemic index) steamed rice
A processing method of low GI value parboiled rice comprises the following steps:
step 1: soaking paddy in water for 15 min; taking out and draining water, and soaking in water at 40 deg.C under auxiliary ultrasonic power of 220W/L at ultrasonic frequency of 20 kHz;
step 2: putting the paddy obtained in the step 1 into a high-pressure cooking pot, adding nitrogen with 2% of the volume of the paddy, and performing steaming and semi-gelatinization at the low pressure of 0.4MPa in cooperation with cooking and temperature control of 110 ℃ for 8 min;
and step 3: removing water from the paddy obtained in the step (2), cooling to room temperature, and refrigerating at 2 ℃ for 22 h;
and 4, step 4: and drying the refrigerated rice by utilizing hot air until the moisture content is 14%, and then carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
The preferred embodiment is: the method also comprises the following steps: removing impurities in the rice raw material, then screening by using a screen, removing dust and shrivelled grains, and screening the full-grained rice.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (3)
1. A processing method of low GI value parboiled rice is characterized in that: comprises the following steps:
step 1: soaking rice in water for 10-15 min; taking out and draining off water, and then soaking in water, wherein the water temperature is controlled to be 35-40 ℃ in the soaking process, the auxiliary ultrasonic power is 160-220W/L ultrasonic treatment, and the ultrasonic frequency is 20 kHz;
step 2: putting the paddy obtained in the step 1 into a high-pressure cooking pot, adding nitrogen with the volume of 1-2% of that of the paddy, and performing steaming and semi-gelatinization at the temperature of 108-;
and step 3: removing water from the rice obtained in the step 2, cooling to room temperature, and refrigerating at 1-2 ℃ for 18-22 h;
and 4, step 4: drying the refrigerated rice by hot air to the water content of 12-14%, and performing post-treatment procedures including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
2. The method of processing low-GI-value parboiled rice according to claim 1, wherein: the method also comprises the following steps: removing impurities in the rice raw materials, then screening by using a sieve, removing dust and shrivelled grains, and screening the full-grain rice.
3. The method of processing low-GI-value parboiled rice according to claim 1, wherein: the temperature of the hot air is 45-55 ℃.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396675A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice |
| CN107095136A (en) * | 2017-05-08 | 2017-08-29 | 安徽大学 | A kind of processing technology of slow digestion preboiled rice |
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- 2022-03-21 CN CN202210275045.4A patent/CN115119921A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396675A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice |
| CN107095136A (en) * | 2017-05-08 | 2017-08-29 | 安徽大学 | A kind of processing technology of slow digestion preboiled rice |
Non-Patent Citations (1)
| Title |
|---|
| 侯俐南等: "超声波辅助浸泡对稻谷含水量和蒸谷米品质的影响", 《粮食与油脂》, vol. 31, no. 3, pages 177 - 40 * |
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