CN117084368A - Whole grain prefabricated brown rice and preparation method thereof - Google Patents
Whole grain prefabricated brown rice and preparation method thereof Download PDFInfo
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- 238000004880 explosion Methods 0.000 claims abstract description 51
- 241000209094 Oryza Species 0.000 claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 33
- 235000013339 cereals Nutrition 0.000 claims abstract description 32
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- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
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- 238000010025 steaming Methods 0.000 description 6
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a whole grain prefabricated brown rice and a preparation method thereof, wherein the preparation method comprises the following steps: cleaning brown rice and removing impurities; soaking brown rice, and draining; placing the soaked brown rice into a steam explosion cavity for steam explosion treatment, so that the surface of brown rice grains becomes loose and porous, and the release of solid matters in the cooking process is facilitated; washing and draining the steam exploded brown rice; and drying the drained brown rice to obtain the whole grain pre-prepared brown rice. According to the invention, the brown rice grains are subjected to steam explosion treatment, so that the cortex fibrous tissues are loose and porous, the water absorption capacity of the brown rice grains can be improved, a solid release channel can be formed, and then the brown rice grains are dried to obtain the high-quality prefabricated brown rice. The prepared brown rice can be cooked to obtain brown rice with moderate softness and good taste, especially brown rice with viscosity similar to refined rice, and can improve acceptance of brown rice as popular staple food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to whole grain prefabricated brown rice and a preparation method thereof.
Background
China is a major country for producing and consuming grains, and rice is always the staple food for wide consumers. However, rice has been increasingly valued for nutrient loss and energy waste due to excessive processing. Brown rice is a whole grain food retaining the cortex and germ, which is rich in various physiologically active ingredients promoting human health, such as dietary fiber, vitamins, minerals, oryzanol, gamma-aminobutyric acid, beta-glucan, and arabinoxylan, as compared with polished rice. However, the brown rice has the problems of long cooking time, low gelatinization degree, rough taste, difficult digestion and the like because the brown rice cortex is rich in crude fibers and dense in texture, which seriously hinders the absorption of moisture. Although the nutritional value of brown rice is much higher than that of polished rice, the eating quality of brown rice directly cooked is hardly acceptable to many consumers. Therefore, the method not only can obviously improve the edible quality of the brown rice, but also can retain the nutritional ingredients in the brown rice to a greater extent, and is a future development direction of the brown rice.
Currently, the method for improving the eating quality of brown rice comprises the following steps: germination and fermentation methods, extrusion and ultra-high pressure treatment methods, etc. Although the methods can improve the brown rice quality to a certain extent, the difference between the brown rice quality and the edible quality of the polished rice is still larger, and especially the viscosity of the brown rice is far lower than that of the polished rice, and the method has the defects of long processing time, peculiar smell generation, unstable equipment conditions and the like, so that the method is difficult to realize large-scale production and popularization and application.
Disclosure of Invention
In order to solve the technical problems, the invention provides the whole grain prefabricated brown rice and the preparation method thereof, wherein the brown rice is subjected to steam explosion treatment, so that the cortex fibrous tissue is loose and porous, the water absorption capacity is improved, the high-quality prefabricated brown rice is obtained after drying, the brown rice with moderate hardness and good taste can be obtained by a conventional cooking method similar to polished rice, and particularly the viscosity of the brown rice can be greatly improved, even the polished rice level is reached, so that the acceptance of the brown rice as popular staple food consumption is improved.
The technical scheme adopted by the invention is as follows:
a method for preparing whole grain pre-made brown rice, the method comprising the steps of:
(1) Cleaning brown rice and removing impurities;
(2) Soaking brown rice, and draining;
(3) Putting the soaked brown rice into a steam explosion cavity for steam explosion treatment, so that the surface of the brown rice grains becomes loose and porous;
(4) Washing and draining the steam exploded brown rice;
(5) And drying the drained brown rice to obtain the whole grain pre-prepared brown rice.
In the step (1), non-edible matters in the abnormal color brown rice grains, the shelled brown rice grains, the shrunken brown rice grains and the brown rice are removed.
In the step (2), brown rice is soaked in room temperature water for 1-20min, and then drained;
in the step (3), saturated steam is introduced into the steam explosion cavity, after the set pressure is reached, the pressure is maintained for a certain time, and then the steam explosion is instantaneously released.
In the step (3), the set steam explosion pressure is 1.0-2.2MPa, the maintenance pressure time is 3-45s, under the condition, the explosion speed is less than 0.00875s, the integrity of the brown rice grains can be reserved to the greatest extent, and particularly, the viscosity of the brown rice can be improved.
In the step (3), the steam explosion pressure is preferably 2.0-2.2MPa, the maintenance pressure time is preferably 5-15s, and the prepared whole grain prefabricated brown rice is superior to polished rice in viscosity and viscosity-hardness ratio after being steamed, has no obvious difference between masticatory property and polished rice and has good texture and taste.
In the step (4), the steam exploded brown rice is washed with water for 3 times, and then drained.
In the step (5), the temperature of the drying is 25-35 ℃ and the time is 5-10 h.
The whole grain prepared brown rice prepared by the preparation method has no obvious cracking and breaking of rice grains, the hardness of the brown rice grains is 10-15N, the viscosity is 1.2-2.5N, the viscosity-hardness ratio is 0.10-0.25, and the chewiness is 4.0-8.5N after being steamed. The cooked rice has moderate hardness, high viscosity and good taste.
According to the preparation method of the whole grain prefabricated brown rice, provided by the invention, the texture of the brown rice cortex is loosened and dietary fibers are softened by utilizing the high-temperature and high-pressure steam explosion and the rapid expansion effect of steam, so that the water penetration is promoted, the water absorption is obviously increased, and the gelatinization degree is increased. According to the invention, the structure of the brown rice cortex is changed through steam explosion treatment, so that the high-quality prefabricated brown rice can be prepared. The brown rice prepared by steaming and boiling the prefabricated brown rice has moderate hardness and good viscosity, can improve the sensory acceptance of consumers, and is beneficial to staple food consumption of the brown rice.
Compared with the prior art, the invention has the following advantages:
1. the preparation method of the whole grain prefabricated brown rice has the advantages of high efficiency, environmental protection, greenness, no addition of chemical reagents and the like, and can be conveniently applied to large-scale industrialization;
2. the prefabricated brown rice prepared by the method is safe and sanitary, the pressure is instantly released after the skin layers of the brown rice grains are permeated by high-temperature steam, the skin layers are loose and porous, the water permeability is obviously improved, and the fibers are softened, so that the gelatinization degree of the cooked brown rice is improved, the softness and hardness are moderate, the viscosity is high, the taste is good, and the brown rice is easy to digest.
3. The method has the advantages of simple operation, short treatment time and low production cost, can meet the requirements of consumers on green health foods, and has good market prospect.
Detailed Description
The invention provides a preparation method of whole grain prefabricated brown rice, which comprises the following steps:
(1) Cleaning common brown rice, removing impurities, and selecting and removing abnormal color particles, shelled particles, shrunken particles and non-edible substances;
(2) Soaking brown rice in room temperature water for 1-20min, and draining;
(3) Placing the brown rice treated in the step (2) into a steam explosion cavity, introducing saturated steam, maintaining pressure for a certain time after the set pressure is reached, and then instantaneously releasing pressure and steam explosion to enable the surface of brown rice grains to be loose and porous, wherein the steam explosion conditions are as follows: the gas explosion pressure is 1.0MPa to 2.2MPa, the maintenance time is 3 to 45s, and the explosion speed is less than 0.00875s;
(4) Collecting brown rice subjected to steam explosion treatment, cleaning with water for 3 times, and draining;
(5) Drying the drained brown rice grains at 25-35 ℃ for 5-10 hours to obtain the prefabricated brown rice.
The invention takes the edible quality of the brown rice as an evaluation object, and particularly focuses on changing the viscosity of the brown rice, after the steam explosion treatment for a long time under low pressure or a short time under high pressure, the taste of the brown rice can be obviously improved, the hardness is reduced, and the viscosity-hardness ratio are greatly improved to reach or even exceed the level of polished rice.
The present invention will be described in detail with reference to examples.
Example 1
A method for preparing whole grain pre-made brown rice comprises the following steps:
(1) Cleaning common brown rice, removing impurities, and selecting and removing abnormal color particles, shelled particles, shrunken particles and non-edible substances;
(2) Soaking brown rice in room temperature water for 10min, and draining;
(3) Placing the soaked brown rice into a steam explosion cavity, introducing saturated steam to enable the pressure of the steam explosion cavity to reach 1.0MPa, maintaining the pressure for 45s, and then performing steam explosion;
(4) Collecting brown rice subjected to steam explosion treatment, washing for 3 times, and draining;
(5) Drying the drained brown rice at 35 ℃ for 5 hours to obtain the prefabricated brown rice.
The ratio of rice to water of the prefabricated brown rice is 1:1.0 adding water, heating and steaming under sealed condition for 20min, and maintaining the temperature for 20min to obtain brown rice.
The brown rice prepared in this example has faint scent and light yellow color; the brown rice grain had a hardness of 13.796N, a stickiness of 1.398N, a tack-to-hardness ratio of 0.101 and a chewiness of 8.040N. The method for measuring the texture of the brown rice comprises the following steps: and (3) placing the freshly steamed brown rice in a constant temperature incubator at 25 ℃ for cooling for 90min, taking 30 complete rice grains in the middle layer, measuring the texture by using a texture analyzer, and then taking an average value of the test results. Texture measurement conditions: 5kg sensor, 25mm cylindrical probe, compression rate 90%, contact force 5g, working distance 25mm, speed 1.0mm/s before, during and after measurement, and interval 4s between two compressions.
Compared with the comparative example, the steam explosion treatment obviously reduces the hardness of the brown rice, greatly improves the viscosity and the viscosity-hardness ratio and obviously improves the texture. However, there are still great differences in viscosity, viscosity-to-hardness ratio and chewiness compared to the texture parameters of polished rice. Wherein, the texture parameters of the polished rice are as follows: 13.282N hardness, 1.901N tackiness, 0.143 tack-to-hardness ratio and 5.657N chewiness.
Example 2
A method for preparing whole grain pre-made brown rice comprises the following steps:
(1) Cleaning common brown rice, removing impurities, and selecting and removing cyan, yellowing, shelled grains and non-edible matters;
(2) Soaking brown rice in room temperature water for 10min, and draining;
(3) Placing the soaked brown rice into a steam explosion cavity, introducing saturated steam to enable the pressure of the steam explosion cavity to reach 1.5MPa, maintaining the pressure for 30s, and then performing steam explosion;
(4) Collecting brown rice subjected to steam explosion treatment, washing for three times, and draining;
(5) And drying the drained brown rice at 35 ℃ for 6 hours to obtain the prefabricated brown rice.
The ratio of rice to water of the prefabricated brown rice is 1:1.0 adding water, heating and steaming under sealed condition for 20min, and maintaining the temperature for 20min to obtain brown rice.
The brown rice prepared in this example has faint scent and light yellow color; the brown rice grain had a hardness of 12.012N, a tackiness of 1.500N, a tack-to-hardness ratio of 0.125 and a chewiness of 7.029N.
Compared with the comparative example, the steam explosion treatment obviously reduces the hardness of the brown rice, greatly improves the viscosity and the viscosity-hardness ratio and obviously improves the texture. However, there are still great differences in viscosity, viscosity-to-hardness ratio and chewiness compared to the texture parameters of polished rice. Wherein, the texture parameters of the polished rice are as follows: 13.282N hardness, 1.901N tackiness, 0.143 tack-to-hardness ratio and 5.657N chewiness.
Example 3
A method for preparing whole grain pre-made brown rice comprises the following steps:
(1) Cleaning common brown rice, removing impurities, and selecting and removing cyan, yellowing, shelled grains and non-edible matters;
(2) Soaking brown rice in room temperature water for 10min, and draining;
(3) Placing the soaked brown rice into a steam explosion cavity, introducing saturated steam to enable the pressure of the steam explosion cavity to reach 1.75MPa, maintaining the pressure for 20s, and then performing steam explosion;
(4) Collecting brown rice subjected to steam explosion treatment, washing for three times, and draining;
(5) And drying the drained brown rice for 9 hours at the temperature of 30 ℃ to obtain the prefabricated brown rice.
The ratio of rice to water of the prefabricated brown rice is 1:1.0 adding water, heating and steaming under sealed condition for 20min, and maintaining the temperature for 20min to obtain brown rice.
The brown rice prepared in this example has faint scent and light yellow color; the brown rice grain has a hardness of 11.684N, a viscosity of 1.516N, a viscosity-to-hardness ratio of 0.130, and a chewiness of 7.843N.
Compared with the comparative example, the steam explosion treatment obviously reduces the hardness of the brown rice, greatly improves the viscosity and the viscosity-hardness ratio and obviously improves the texture. However, there are still great differences in viscosity, viscosity-to-hardness ratio and chewiness compared to the texture parameters of polished rice. Wherein, the texture parameters of the polished rice are as follows: 13.282N hardness, 1.901N tackiness, 0.143 tack-to-hardness ratio and 5.657N chewiness.
Example 4
A method for preparing whole grain pre-made brown rice comprises the following steps:
(1) Cleaning common brown rice, removing impurities, and selecting and removing cyan, yellowing, shelled grains and non-edible matters;
(2) Soaking brown rice in room temperature water for 10min, and draining;
(3) Placing the soaked brown rice into a steam explosion cavity, introducing saturated steam to enable the pressure of the steam explosion cavity to reach 2.0MPa, maintaining the pressure for 15s, and then performing steam explosion;
(4) Collecting brown rice subjected to steam explosion treatment, washing for three times, and draining;
(5) Drying the drained brown rice at 35 ℃ for 10 hours to obtain the prefabricated brown rice.
The ratio of rice to water of the prefabricated brown rice is 1:1.0 adding water, heating and steaming under sealed condition for 20min, and maintaining the temperature for 20min to obtain brown rice.
The brown rice prepared in this example has faint scent and light yellow color; the brown rice grain had a hardness of 11.209N, a tackiness of 2.205N, a tack-free ratio of 0.197 and a chewiness of 4.788N.
Compared with the comparative example, the steam explosion treatment obviously reduces the hardness of the brown rice, greatly improves the viscosity and the viscosity-hardness ratio and obviously improves the texture. And compared with the texture parameters of polished rice, the method has obviously improved hardness, viscosity-hardness ratio and chewing property, which are difficult to reach by other methods in the prior art. Wherein, the texture parameters of the polished rice are as follows: 13.282N hardness, 1.901N tackiness, 0.143 tack-to-hardness ratio and 5.657N chewiness.
Example 5
A method for preparing whole grain pre-made brown rice comprises the following steps:
(1) Cleaning common brown rice, removing impurities, and selecting and removing cyan, yellowing, shelled grains and non-edible matters;
(2) Soaking brown rice in room temperature water for 10min, and draining;
(3) Placing the soaked brown rice into a steam explosion cavity, introducing saturated steam to enable the pressure of the steam explosion cavity to reach 2.0MPa, maintaining the pressure for 10s, and then performing steam explosion;
(4) Collecting brown rice subjected to steam explosion treatment, washing for three times, and draining;
(5) Drying the drained brown rice at 35 ℃ for 10 hours to obtain the prefabricated brown rice.
The ratio of rice to water of the prefabricated brown rice is 1:1.0 adding water, heating and steaming under sealed condition for 20min, and maintaining the temperature for 20min to obtain brown rice.
The brown rice prepared in this example has faint scent and light yellow color; the brown rice grain has a hardness of 11.159N, a viscosity of 2.324N, a viscosity-to-hardness ratio of 0.208, and a chewiness of 5.961N.
Compared with the comparative example, the steam explosion treatment obviously reduces the hardness of the brown rice, greatly improves the viscosity and the viscosity-hardness ratio and obviously improves the texture. Compared with the texture parameters of polished rice, the viscosity and the viscosity-hardness ratio are higher than those of polished rice, the masticatory property and the polished rice have no obvious difference, the texture is obviously improved, and the improvement of the viscosity is difficult to reach by other methods. Wherein, the texture parameters of the polished rice are as follows: 13.282N hardness, 1.901N tackiness, 0.143 tack-to-hardness ratio and 5.657N chewiness.
Comparative example 1
Otherwise, the procedure of example 1 is omitted except that step (3) is omitted.
The brown rice grain prepared in this comparative example had a hardness of 16.824N, a stickiness of 0.126N, a tack-to-hardness ratio of 0.007, and a chewiness of 7.902N. It has the advantages of high hardness, low viscosity and hardness, high chewing property, poor taste, poor palatability and difficult chewing.
Comparative example 2
Otherwise, the process is the same as in example 4 except that the soaking time in the step (2) is changed to 60 minutes.
The brown rice grain prepared in this comparative example had a hardness of 10.264N, a tackiness of 2.030N, a tack-free ratio of 0.198 and a chewiness of 5.011N. It is seen that the hardness and chewiness are low, and the broken rice grains are more in the coarse rice, the whole integrity is poor, and the sensory morphology is poor.
In conclusion, the preparation method of the whole grain prepared brown rice can prepare high-quality prepared brown rice, and the prepared brown rice cooked by the prepared brown rice has moderate hardness, good viscosity and chewing property, improves sensory acceptance of consumers, and is beneficial to staple food consumption of the brown rice.
The above detailed description of a whole grain pre-made brown rice and a method for preparing the same, which are described with reference to the embodiments, are illustrative rather than restrictive, and several embodiments may be enumerated according to the restricted scope, and thus variations and modifications may be made without departing from the general inventive concept.
Claims (10)
1. A method for preparing whole grain pre-made brown rice, the method comprising the steps of:
(1) Cleaning brown rice and removing impurities;
(2) Soaking brown rice in room temperature water, and draining;
(3) Placing the soaked brown rice into a steam explosion cavity for steam explosion treatment;
(4) Washing and draining the steam exploded brown rice;
(5) And drying the drained brown rice to obtain the whole grain pre-prepared brown rice.
2. The method of claim 1, wherein in step (1), non-edible materials are removed from the group consisting of abnormal-color rice grains, shelled rice grains, shrunken rice grains, and brown rice.
3. The method according to claim 1, wherein in the step (2), the mixture is immersed in room temperature water for 1 to 20 minutes.
4. The method according to claim 1, wherein in the step (3), saturated steam is introduced into the steam explosion chamber, the pressure is maintained for a certain time after the set pressure is reached, and then the steam explosion is instantaneously released.
5. The method according to claim 1 or 4, wherein in the step (3), the set steam explosion pressure is 1.0 to 2.2MPa, and the maintenance time is 3 to 45s.
6. The method according to claim 1 or 4, wherein in the step (3), the steam explosion pressure is 2.0 to 2.2MPa and the maintenance time is 5 to 15s.
7. The method of claim 1, wherein in the step (4), the steam exploded brown rice is washed with water for 3 times and then drained.
8. The preparation method according to claim 1, wherein in the step (5), the temperature of the drying is 25-35 ℃ and the time is 5-10 h, and the drying is carried out until the original water content is reached.
9. The whole grain pre-made brown rice prepared by the preparation method of any one of claims 1-8.
10. The whole grain pre-made brown rice according to claims 1 to 8, wherein the hardness of the brown rice grains is 10 to 15N, the viscosity is 1.2 to 2.5N, the ratio of the viscosity to the hardness is 0.10 to 0.25, and the chewiness is 4.0 to 8.5N after the whole grain pre-made brown rice is steamed.
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| CN202310985573.3A CN117084368A (en) | 2023-08-07 | 2023-08-07 | Whole grain prefabricated brown rice and preparation method thereof |
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| CN202310985573.3A CN117084368A (en) | 2023-08-07 | 2023-08-07 | Whole grain prefabricated brown rice and preparation method thereof |
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