Method for improving taste of brown rice

Abstract

The present invention discloses a method for improving taste of brown rice. The method uses the brown rice as a raw material. The method successively comprises the following steps: brown rice is washed and disinfected; after the disinfection treatment, sterile water is added into the brown rice for soaking; the soaked brown rice is drained, the drained brown rice is put still in a film coating solution, the coated brown rice is taken out to be air-dried, and the air-dried brown rice is loaded in dishes; the brown rice in the dishes are subjected to cycle freezing-thawing; and the obtained brown rice is dried to moisture content of 11-12.2%, the dried brown rice is soaked in the soybean protein film coating solution for second soaking and coating, the coated brown rice is air-dried, and theair-dried brown rice is vacuum-packaged. The method of soaking, film coating, repeated freezing-thawing and second film coating is used to improve the taste of the brown rice and increases shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the taste of brown rice. Background technique [0002] With the improvement of people's living standards and the continuous pursuit of healthy food, whole grain food is becoming more and more popular. Brown rice is rich in vitamins, minerals, amino acids and dietary fiber and other nutrients are much higher than white rice, and studies have shown that brown rice is rich in VB and VE, long-term consumption can effectively improve human immune function, prevent cardiovascular diseases, and at the same time It is rich in trace elements such as potassium, magnesium, zinc, iron and manganese, which can prevent chronic diseases and improve memory. [0003] But, because the mouthfeel of brown rice is poor, therefore it is necessary to adopt suitable method to improve its mouthfeel. [0004] Currently, freeze-thaw cycles are one way to improve the taste of brown ri...

AI Technical Summary

Problems solved by technology

[0005] But the problem that above-mentioned technology exists is that some soluble substances such as starch can be lost in the thawing process, and this not only can reduce brown rice quality but also can cause a kind of waste

In addition, brown rice is generally directly vacuum-packed, and it is also prone to oxidative deterioration during storage.

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