CN108378297A - A method of the brown rice deep processing of edible quality can be improved - Google Patents
A method of the brown rice deep processing of edible quality can be improved Download PDFInfo
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- CN108378297A CN108378297A CN201810393510.8A CN201810393510A CN108378297A CN 108378297 A CN108378297 A CN 108378297A CN 201810393510 A CN201810393510 A CN 201810393510A CN 108378297 A CN108378297 A CN 108378297A
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 32
- 230000035784 germination Effects 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 230000004913 activation Effects 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 240000008467 Oryza sativa Japonica Group Species 0.000 claims description 3
- 206010036590 Premature baby Diseases 0.000 claims description 3
- 241001474728 Satyrodes eurydice Species 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 229910052573 porcelain Inorganic materials 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 12
- 235000009566 rice Nutrition 0.000 abstract description 12
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 229940124277 aminobutyric acid Drugs 0.000 abstract description 2
- 238000009826 distribution Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000009423 ventilation Methods 0.000 abstract description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- 108010050181 aleurone Proteins 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001365789 Oenanthe crocata Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 150000003839 salts Chemical class 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
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of method for the brown rice deep processing that edible quality can be improved, the present invention improves the humidity in germination tank using cold water steam, to improve utilization rate of the ozone in sterilization functions；Compared with traditional immersion process, the present invention using cycle humidification new process, be conducive to brown rice sprout andγThe enrichment of aminobutyric acid, to solve the problems, such as that traditional soaking technology produces that sprouted unpolished rice process percent cracked rice is excessively high, edible quality is poor；Suitably microwave desiccation homogeneity can be improved in ventilation in microwave drying process, it solves the problems, such as to cause uniform drying difference to lead to unstable product quality because of field distribution, and the bioactivity that brown rice can also be reduced using microwave drying can both solve the problems, such as brown rice long-term storage, the edible quality of brown rice deep processed product is improved again, and it is high using germination percentage after compound enzyme pretreatment before brown rice germination activation, speed of germination is fast.
Description
Technical field
The present invention relates to technical field of food deep processing, and in particular to a kind of brown rice deep processing that edible quality can be improved
Method.
Background technology
China is the world's largest paddy production and consumption state, and rice is our traditional staple food, nutrition and food flavor product
Matter is with a very important position in diet.Traditional paddy processing method is first husking, removes the rice husk for accounting for about paddy weight 1/5,
Obtain brown rice.Brown rice is that paddy sloughs glume through hulling machine but still retains the grain of rice of this crust, aleurone and plumule.And our days
Often the polished rice that is often used eliminates crust, aleurone and plumule in brown rice in life, however the vitamin of cereal and inorganic salts
It is mainly distributed among paddy embryo and Mai Pi, only remains a large amount of protein.
Brown rice is directly exposed to outer because being protected without glume rich in nutrition pericarp and interior tissue；Brown rice has had simultaneously
Whole embryo, breathing is vigorous, and if stored manner is not suitable for, very easily infested to go mouldy, quality declines rapidly.And due to brown rice lipid content
Height easily causes water-disintegrable and oxidisability rancid, leads to brown rice quality deterioration, and it is smelly old rice occur.So the deep processing of brown rice and
Storage problem is also improved with people's living standard and is become more and more important.
Sprouted unpolished rice possesses preferable application prospect compared to brown rice, and sprouted unpolished rice contains abundant vitamin, minerals, meals
The multiple functions active materials such as nutriments and γ-aminobutyric acid, phytic acid, oryzanol such as fiber are eaten, are a new generations
Functional food.γ-aminobutyric acid is a kind of non-protein composition amino acid, is distributed widely in animal and plant body, has to human body
There are important physiological function, such as inhibitory neurotransmitter, adjusting blood pressure and improvement angiocarpy.The germination of brown rice can also improve
The content of total phenol in brown rice, total phenol include the compounds such as polyphenol and single phenol, are very effective anti-oxidant substance, have to human body
Various beneficial physiological actions.
Invention content
It is an object of the invention to provide a kind of methods for the brown rice deep processing that edible quality can be improved, to overcome existing skill
The deficiency of art.
The object of the present invention is achieved like this：
A method of the brown rice deep processing of edible quality can be improved, which is characterized in that include the following steps：
（1）Screening, removal of impurities：
Selection current year harvest japonica rice carry out husking obtain brown rice, carried out after sieving it is selected, reject moldy kernel, heterochromatic grain, without embryo
Grain and prematurity grain；
（2）Washing and sterilizing：
Brown rice is placed in germination tank, cold water steam is first opened inwards into, so that humidity in the germination tank is reached 60% or more, then lead to
Enter ozone closed sterilizing 10-20min；
（3）Recycle humidification process：
Brown rice after washing and sterilizing is pressed into certain single humidification amount（I.e. brown rice moisture content increases percentage）Spraying humidification is carried out, and
The interval time sealing of design at a certain temperature is quenched；
（4）Germination activation：
The brown rice for completing cycle humidification process, moisture content is 24% is washed with water and drains, be distributed in porcelain dish and cover gauze
It is placed in insulating box and germinates；When the bud of brown rice length reaches 0.5-1mm, terminate germination activation；
（5）It is dried：
By step（4）The middle brown rice for terminating germination activation, which is rapidly transferred to microwave drying oven, which carries out processing, makes the moisture of brown rice be less than
15%；In the microwave drying process, it is passed through suitable air at room temperature.
The step（3）Middle single humidification amount 1.2-1.6%, interval time 45-75min, 30 DEG C of temperature.
The step（3）Middle brown rice has also carried out compound enzyme pretreatment, specific method before carrying out cycle humidification process processing
For：Brown rice is placed in enzymolysis device, cold water steam is first opened inwards into, so that humidity in the enzymolysis device is reached 60% or more, then be passed through
Ozone closed sterilizing 10-20min, is wrapped up with sterile gauze with solid-liquid ratio 1: 4（g/mL）It is soaked in a concentration of 0.57-0.6g/L
Composite enzyme solution in, digest 135min at 35 DEG C；Wherein the complex enzyme is by cellulase: zytase is with mass ratio
Be combined at 1.85: 1.
The step（4）The temperature and humidity conditions to germinate in middle insulating box be 30 DEG C, 85%.
The step（5）In be passed through in microwave drying process air at room temperature wind speed be 0.5-1.0m/s.
The present invention has following advantageous effect：The present invention improves the humidity in germination tank using cold water steam, to improve ozone
Utilization rate in sterilization functions；Compared with traditional immersion process, the present invention recycles humidification using cycle humidification new process
Aerobic conditions sprouted conducive to brown rice, the reduction of stress cracking also contributes to brown rice sprouting, and recycles humidification process and be conducive toγ-
The enrichment of aminobutyric acid produces that sprouted unpolished rice process percent cracked rice is excessively high, edible quality is poor to solve traditional soaking technology
Problem；Suitably ventilation helps to take away the vapor that moisture evaporation generates in sprouted unpolished rice in microwave drying process, improves drop
Water amplitude solves to which microwave desiccation homogeneity can be improved because field distribution causes uniform drying difference to lead to product quality
Unstable problem, and the bioactivity that can also reduce using microwave drying brown rice makes the enzymatic activity in brown rice reduce to avoid brown rice
Plumule undue growth, thus using the present invention deep working method, can not only solve the problems, such as brown rice long-term storage, but also improve
The edible quality of brown rice deep processed product, and high using germination percentage after compound enzyme pretreatment before brown rice germination activation, speed of germination
Soon.
Specific implementation mode
A method of the brown rice deep processing of edible quality can be improved, which is characterized in that include the following steps：
（1）Screening, removal of impurities：
Selection current year harvest japonica rice carry out husking obtain brown rice, carried out after sieving it is selected, reject moldy kernel, heterochromatic grain, without embryo
Grain and prematurity grain；
（2）Washing and sterilizing：
Brown rice is placed in germination tank, cold water steam is first opened inwards into, so that humidity in the germination tank is reached 60% or more, then lead to
Enter ozone closed sterilizing 10-20min；
（3）Recycle humidification process：
Brown rice after washing and sterilizing is pressed into certain single humidification amount（I.e. brown rice moisture content increases percentage）Spraying humidification is carried out, and
The interval time sealing of design at a certain temperature is quenched；
（4）Germination activation：
The brown rice for completing cycle humidification process, moisture content is 24% is washed with water and drains, be distributed in porcelain dish and cover gauze
It is placed in insulating box and germinates；When the bud of brown rice length reaches 0.5-1mm, terminate germination activation；
（5）It is dried：
By step（4）The middle brown rice for terminating germination activation, which is rapidly transferred to microwave drying oven, which carries out processing, makes the moisture of brown rice be less than
15%；In the microwave drying process, it is passed through suitable air at room temperature.
The step（3）Middle single humidification amount 1.2-1.6%, interval time 45-75min, 30 DEG C of temperature.
The step（3）Middle brown rice has also carried out compound enzyme pretreatment, specific method before carrying out cycle humidification process processing
For：Brown rice is placed in enzymolysis device, cold water steam is first opened inwards into, so that humidity in the enzymolysis device is reached 60% or more, then be passed through
Ozone closed sterilizing 10-20min, is wrapped up with sterile gauze with solid-liquid ratio 1: 4（g/mL）It is soaked in a concentration of 0.57-0.6g/L
Composite enzyme solution in, digest 135min at 35 DEG C；Wherein the complex enzyme is by cellulase: zytase is with mass ratio
Be combined at 1.85: 1.
The step（4）The temperature and humidity conditions to germinate in middle insulating box be 30 DEG C, 85%.
The step（5）In be passed through in microwave drying process air at room temperature wind speed be 0.5-1.0m/s.
Claims (5)
1. a kind of method for the brown rice deep processing that edible quality can be improved, which is characterized in that include the following steps：
（1）Screening, removal of impurities：
Selection current year harvest japonica rice carry out husking obtain brown rice, carried out after sieving it is selected, reject moldy kernel, heterochromatic grain, without embryo
Grain and prematurity grain；
（2）Washing and sterilizing：
Brown rice is placed in germination tank, cold water steam is first opened inwards into, so that humidity in the germination tank is reached 60% or more, then lead to
Enter ozone closed sterilizing 10-20min；
（3）Recycle humidification process：
Brown rice after washing and sterilizing is pressed into certain single humidification amount（I.e. brown rice moisture content increases percentage）Spraying humidification is carried out, and
The interval time sealing of design at a certain temperature is quenched；
（4）Germination activation：
The brown rice for completing cycle humidification process, moisture content is 24% is washed with water and drains, be distributed in porcelain dish and cover gauze
It is placed in insulating box and germinates；When the bud of brown rice length reaches 0.5-1mm, terminate germination activation；
（5）It is dried：
By step（4）The middle brown rice for terminating germination activation, which is rapidly transferred to microwave drying oven, which carries out processing, makes the moisture of brown rice be less than
15%；In the microwave drying process, it is passed through suitable air at room temperature.
2. a kind of method of brown rice deep processing that edible quality can be improved according to claim 1, which is characterized in that described
Step（3）Middle single humidification amount 1.2-1.6%, interval time 45-75min, 30 DEG C of temperature.
3. a kind of method of brown rice deep processing that edible quality can be improved according to claim 1, which is characterized in that described
Step（3）Middle brown rice has also carried out compound enzyme pretreatment before carrying out cycle humidification process processing, and specific method is：Brown rice is placed in
It digests in device, first opens inwards into cold water steam, humidity in the enzymolysis device is made to reach 60% or more, then be passed through ozone closed sterilizing
10-20min is wrapped up with sterile gauze with solid-liquid ratio 1: 4（g/mL）It is soaked in the composite enzyme solution of a concentration of 0.57-0.6g/L
In, digest 135min at 35 DEG C；The wherein described complex enzyme is by cellulase: zytase with mass ratio 1.85: 1 it is compound and
At.
4. a kind of method of brown rice deep processing that edible quality can be improved according to claim 1, which is characterized in that described
Step（4）The temperature and humidity conditions to germinate in middle insulating box be 30 DEG C, 85%.
5. a kind of method of brown rice deep processing that edible quality can be improved according to claim 1, which is characterized in that described
Step（5）In be passed through in microwave drying process air at room temperature wind speed be 0.5-1.0m/s.
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| CN108378297A true CN108378297A (en) | 2018-08-10 |
Family
ID=63064776
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| CN201810393510.8A Pending CN108378297A (en) | 2018-04-27 | 2018-04-27 | A method of the brown rice deep processing of edible quality can be improved |
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| CN109588637A (en) * | 2018-12-06 | 2019-04-09 | 东北农业大学 | A method of improving dry rear sprouted unpolished rice moderately quick-fried waist yield |
| CN109619400A (en) * | 2018-12-29 | 2019-04-16 | 中南林业科技大学 | Bake the preparation method of dedicated coarse rice powder |
| CN113349337A (en) * | 2021-06-23 | 2021-09-07 | 无锡御糖食品科技有限公司 | Germinated brown rice and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588637A (en) * | 2018-12-06 | 2019-04-09 | 东北农业大学 | A method of improving dry rear sprouted unpolished rice moderately quick-fried waist yield |
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| CN109619400A (en) * | 2018-12-29 | 2019-04-16 | 中南林业科技大学 | Bake the preparation method of dedicated coarse rice powder |
| CN113349337A (en) * | 2021-06-23 | 2021-09-07 | 无锡御糖食品科技有限公司 | Germinated brown rice and production method thereof |
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