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Method for improving edible quality of milled rice by embryo by freezing technique

A technology of germ rice and quality, applied in the direction of food science, etc., can solve the problems of easy deterioration, volatilization of bad smell, failure to become human, etc., and achieve the effect of overcoming poor water absorption

Inactive Publication Date: 2017-07-28
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the existence of bran, germ rice has a rough taste, tight texture, long cooking time, and is prone to deterioration and volatilization of bad smell after long-term storage. Therefore, although germ rice has high nutritional content, it has not become the staple food of human beings.

Method used

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  • Method for improving edible quality of milled rice by embryo by freezing technique
  • Method for improving edible quality of milled rice by embryo by freezing technique
  • Method for improving edible quality of milled rice by embryo by freezing technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Utilize freezing technique to improve the method for germ rice eating quality in the present embodiment as follows:

[0023] 1. Wash the germ rice, soak in water according to the solid-to-liquid ratio of 1g: 3mL, control the soaking temperature at 35°C, and soak until the moisture content of the germ rice is 20-25%;

[0024] 2. Drain and freeze the soaked germ rice, the temperature of the freezing treatment is -18°C, and the time is 12 hours;

[0025] 3. The frozen germ rice is thawed at 30-40° C., and then air-dried until the moisture content of the germ rice is ≤15%.

Embodiment 2

[0027] Utilize freezing technique to improve the method for germ rice eating quality in the present embodiment as follows:

[0028] 1. Wash the germ rice, soak in water according to the solid-to-liquid ratio of 1g:5mL, control the soaking temperature at 30°C, and soak until the moisture content of the germ rice is 20-25%;

[0029] 2. Drain the soaked germ rice and freeze it at -21°C for 10 hours;

[0030] 3. The frozen germ rice is thawed at 30-40° C., and then air-dried until the moisture content of the germ rice is ≤15%.

Embodiment 3

[0032] Utilize freezing technique to improve the method for germ rice eating quality in the present embodiment as follows:

[0033] 1. Wash the germ rice, soak in water according to the solid-to-liquid ratio of 1g:4mL, control the soaking temperature at 35°C, and soak until the moisture content of the germ rice is 20-25%;

[0034] 2. Drain and freeze the soaked germ rice, the temperature of the freezing treatment is -18°C, and the time is 12 hours;

[0035] 3. The frozen germ rice is thawed at 30-40° C., and then air-dried until the moisture content of the germ rice is ≤15%.

[0036] Table 1 is the texture data of germ rice before and after freezing technology:

[0037] Table 1

[0038]

[0039] It can be seen from the above table that freezing technology reduces the hardness of germ rice without chemical additives, thereby improving its eating quality.

[0040] figure 1 It is the electron microscope picture of the outer surface of germ rice before and after freezing tr...

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Abstract

The invention discloses a method for improving edible quality of milled rice by an embryo by freezing technique. The method mainly includes the steps: soaking of the milled rice with embryo; freezing; unfreezing; drying. The method has the advantages that the method is simple in process, convenient and rapid to operate, simple in needed device and free from chemical additive, cooking time of the milled rice with embryo can be greatly shortened, all nutrition and cooking characteristics of the rice are kept, and hardness of the milled rice with embryo is reduced, so that the taste of the milled rice with embryo is changed.

Description

technical field [0001] The invention relates to a method for improving the mouthfeel of germ rice, in particular to a method for improving the edible quality of germ rice by using freezing technology, which can be applied in the food industry. Background technique [0002] Rice is the staple food crop with the largest planting area, the highest yield per unit area, the best stability, and the largest total output in my country. Rice is the traditional staple food of Chinese people. Germ rice refers to rice that has only been husked but not whitened. Therefore, compared with polished white rice, germ rice is rich in dietary fiber, minerals, vitamins and other nutrients. In addition, it also has a variety of functional factors, such as glutathione Glycine, γ-aminobutyric acid, phytic acid, etc. are healthy foods with broad market prospects. [0003] However, due to the existence of bran, germ rice has a rough taste, tight texture, long cooking time, and is prone to deteriorat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L7/10
Inventor 杜先锋张言秋陈玲喻涛赵昊
Owner ANHUI AGRICULTURAL UNIVERSITY
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