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Production method for long-storage enriched rice and rice bran

A production method and technology of nutritious rice, applied in the direction of edible seed preservation, seed preservation through radiation/electrical treatment, food preservation, etc., can solve the problems of slow oxidation of rice and inability to eradicate insect eggs, so as to improve the killing efficiency, The effect of reducing waist burst rate and inhibiting lipid oxidation

Inactive Publication Date: 2014-12-03
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The surface of brown rice was treated alternately with microwave and saturated steam, and then lightly milled (spindle speed at 850 rpm), to obtain nutritious rice and rice bran, respectively. The alternate treatment of microwave and saturated steam is as follows:

[0015] (1) Place the brown rice at 30°C and 85% humidity for 30 minutes; (2) Treat the brown rice with microwaves, the microwave frequency is 2450±50MHz, the power is 300 watts, and the processing time is 40 seconds; (3) After microwave treatment The brown rice is slowed for 30 minutes at 25°C and the humidity is 65%; (4) The brown rice is treated with saturated steam under normal pressure, the steam temperature is 100°C, and the action time is 30 seconds; (5) The saturated steam The processed brown rice was slowed down for 15 minutes under the environment of 20 ℃ and humidity 65%.

Embodiment 2

[0017] The surface of brown rice was treated alternately with microwave and saturated steam, and then lightly milled (spindle speed at 600 rpm), to obtain nutritious rice and rice bran, respectively. The alternate treatment of microwave and saturated steam is as follows:

[0018] (1) Place the brown rice at 33°C and 90% humidity for 28 minutes; (2) Treat the brown rice with microwaves at a frequency of 2450±50MHz, a power of 350 watts, and a processing time of 30 seconds; (3) Microwave treatment The brown rice is slowed for 25 minutes at 30°C and the humidity is 75%; (4) The brown rice is treated with saturated steam under normal pressure, the steam temperature is 100°C, and the action time is 20 seconds; (5) The saturated steam The processed brown rice was slowed down for 10 minutes under the environment of 25 ℃ and 70% humidity.

Embodiment 3

[0020] The surface of brown rice was treated alternately with microwave and saturated steam, and then lightly milled (the spindle speed was 1000 rpm), to obtain nutritious rice and rice bran respectively. The alternate treatment of microwave and saturated steam is as follows:

[0021] (1) Place the brown rice at 35°C and 95% humidity for 25 minutes; (2) Treat the brown rice with microwaves at a frequency of 2450±50MHz, a power of 400 watts, and a processing time of 20 seconds; (3) Microwave treatment The brown rice is slowed down for 20 minutes at 35°C and the humidity is 85%; (4) The brown rice is treated with saturated steam under normal pressure, the steam temperature is 100°C, and the action time is 10 seconds; (5) Saturated steam The processed brown rice was slowed down for 5 minutes under the environment of 30 ℃ and 75% humidity.

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PUM

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Abstract

The invention relates to a production method for long-storage enriched rice and rice bran. The production method is characterized by comprising the following steps of: carrying out combined treatment of microwave and statured steam on unpolished rice which is hulled and removed of impurities; lightly grinding to obtain the long-storage enriched rice and rice bran. The combined treatment of the microwave and the statured steam has a synergistic effect, can effectively kill worm eggs hidden in the rice, can passivate lipoxidase and lipase in the rice, and can restrain lipid oxidation. Meanwhile, low-temperature high-humidity treatment is carried out before the microwave treatment, so that the crack percentage of the rice is effectively reduced, and the loss of nutritional ingredients is reduced. Besides, in a saturated stream treatment process and a subsequent tempering process, part of the steam enters the coat of the unpolished rice, so that the coat and seed coat on the surface layer of the unpolished rice are easily removed by light grinding while an aleurone layer and a plumule part are kept. The enriched rice produced by the method is long in storage period and high in nutritional value.

Description

technical field [0001] The invention relates to a method for producing storable nutritious rice and rice bran, 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 higher vitamin and cellulose content and better nutritional value is advocated. However, brown rice has not been widely accepted because it contains more crude fiber and bran layer, has poor expansibility and water absorption, poor taste and long cooking time. However, light milling of brown rice can result in nutritious rice in which the cortex of brown rice is removed and the aleurone layer and germ are retained. Since part of the bran layer is removed, nutritious rice is easier to cook than brown rice and contains more nutrients than polished white rice. However, after the bran layer is removed...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23B9/00A23B9/06A23L7/10
Inventor 钟业俊
Owner NANCHANG UNIV
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