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Production method of nutritional rice with good cooking performance and storability

A nutritional rice and cooking technology, which is applied in the directions of heating and preserving seeds, edible seeds, and seeds through radiation/electrical treatment, etc., can solve the problems that insect eggs cannot be eradicated, rice slow oxidation, etc., and achieve improved cooking performance , Improve the killing effect, the effect of smooth and uniform surface

Inactive Publication Date: 2013-12-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum packaging works well, but the rice will still oxidize slowly under the action of enzymes, and the hidden eggs in the rice grains cannot be eradicated

Method used

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  • Production method of nutritional rice with good cooking performance and storability

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The husked and impurity-removed fresh brown rice is subjected to multi-stage light milling, specifically: after being roughened by a 46-mesh fine emery roller at a low speed (the speed is 700 rpm), the brown rice is subjected to three-stage low-speed grinding with an 80-mesh fine emery roller. Light milling (spindle speeds are 900 rpm, 1000 rpm, 1000 rpm respectively), and the brush polishing wheel removes floating chaff on the surface of rice grains to obtain nutritious rice.

[0012] Microwave and hot air combined treatment of nutritious rice: (1) Slowly add water by atomization until the water content of nutritious rice is 19%, and keep adding water at a rate of 0.6% / hour before the water reaches 17%, and will add water after it exceeds 17% Slowly increase the speed to 1.0% / hour; (2) Use microwaves to treat nutritious rice, the microwave frequency is 2450±50MHz, the power is 300 watts, and the processing time is 30 seconds; Suspension for 20 minutes in a 75% environm...

Embodiment 2

[0014] The husked and impurity-removed fresh brown rice is subjected to multi-stage light grinding, specifically: after being roughened by a 46-mesh fine sand roller at a low speed (800 rpm), the brown rice is subjected to three-stage low-speed grinding with a 70-mesh fine sand roller. Light milling (spindle speeds are 800 rpm, 800 rpm, 800 rpm respectively), and the brush polishing wheel removes floating chaff on the surface of rice grains to obtain nutritious rice.

[0015] Combined microwave and hot air treatment for nutritious rice: (1) Slowly add water by atomization until the water content of lightly milled nutritious rice is 18%, and keep adding water at a rate of 0.6% / hour before the water reaches 17%, and after it exceeds 17% Slowly increase the rate of water addition to 0.9% / hour; (2) Use microwaves to treat the nutritious rice, the microwave frequency is 2450±50MHz, the power is 350 watts, and the processing time is 25 seconds; (3) The microwave-treated nutritious ri...

Embodiment 3

[0017] The husked and impurity-removed fresh brown rice is subjected to multi-stage light grinding, specifically: after being roughened by a 46-mesh fine emery roller at a low speed (1000 rpm), the brown rice is subjected to three-stage low-speed grinding with a 60-mesh fine emery roller. Light milling (spindle speeds are 700 rpm, 600 rpm, 600 rpm) and brush polishing wheels to remove floating chaff on the surface of rice grains to obtain nutritious rice.

[0018] Combined microwave and hot air treatment for nutritious rice: (1) Slowly add water by atomization until the water content of lightly milled nutritious rice is 17%, and keep adding water at a rate of 0.6% / hour before the water reaches 17%, and after it exceeds 17% Slowly increase the water adding rate to 0.8% / hour; (2) Use microwaves to treat nutritious rice, the microwave frequency is 2450±50MHz, the power is 400 watts, and the processing time is 20 seconds; (3) The microwave-treated nutritious rice is heated at 25°C ...

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Abstract

The invention relates to a production method of nutritional rice with good cooking performance and storability, which belongs to the field of processing of agricultural products. The production method comprises the steps of: lightly grinding rice hulls and brown rice without impurities in grades; then, carrying out microwave and hot air combined treatment; and moderately gelatinizing the nutritional rice (degree of gelatinization is 15-20%) by controlling the water addition and water adding speed to obtain the nutritional rice with good cooking performance and storability. The rice grains of the nutritional rice are uniformly gelatinized exterior and interior by synergistic effect of microwave and hot air, and meanwhile, eggs, bacteria and mycetes hidden in the rice grains are killed, and lipoxidase and lipase in the lightly grinded nutritional rice are passivated to inhibit lipid oxidation. The cracked rice percent can be effectively reduced by controlling the water addition and water adding speed as well adopting chitosan films so as to reduce loss of nutritional ingredients. The nutritional rice produced by the method is small in nutritive loss, and the good cooking performance and storability are remarkably improved.

Description

technical field [0001] The invention relates to a production method of nutritious rice with good cooking and storage properties, belonging to the field of agricultural product processing. technical background [0002] With the improvement of living standards, people pay more and more attention to healthy, nutritious and balanced diet. In Europe, America, Japan and other countries, brown rice with better nutritional value is advocated. However, brown rice has not been widely accepted because it contains more crude fiber and bran layers, and has poor taste and cooking performance. However, after multi-stage light milling of brown rice, the brown rice cortex can be removed, and the nutritious rice that retains the aleurone layer and the germ can be obtained. Due to the removal of part of the bran layer of nutritious rice, compared with brown rice, the cooking characteristics and eating quality have been improved to a certain extent, but it is still not as good as polished whi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/00A23B9/02A23B9/06A23B9/20A23B9/26
Inventor 钟业俊
Owner NANCHANG UNIV
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