Fresh-keeping grains and processing method thereof

Abstract

The invention relates to a fresh-keeping processing method. The method comprises the following steps: pre-processing foodstuffs to form germ-remaining rice; feeding the germ-remaining rice into a continuous full-sealing steam processing system, performing rapid high-temperature sterilization and enzyme deactivation to form fresh-keeping plumule rice. and packaging the fresh-keeping plumule rice. According to the fresh-keeping plumule rice of the present invention, the purposes of long-time preservation and spoilage prevention are achieved. In addition, plumule rice grains cannot adhere with each other, thereby maintaining the original morphology and usage mode of the rice. Moreover, rice germs have abundant nutritional value, thereby improving the health level of people. The continuous full-sealing steam processing system is adopted during processing of the fresh-keeping plumule rice, thereby eliminating steam leakage during processing, and preventing the plumule rice from contacting with outside air and condensate water to the greatest extent during processing, so that the plumule rice is prevented from pollution or generation of hydrolysis reaction during processing.

Description

technical field [0001] The invention relates to grain and a processing method thereof, in particular to a fresh-keeping grain and a processing method thereof. Background technique [0002] The content of protein and lipid in food such as rice germ is about 20%, the amino acid composition in protein is relatively balanced, the natural vitamin E in lipid is about 200mg-300mg / 100g, and more than 70% of fatty acid is unsaturated fatty acid, and the composition is relatively reasonable . In addition, rice germ is also rich in various vitamins, dietary fiber and minerals, so rice germ is a nutritious and healthy food. However, in the existing rice processing, in order to pursue a better taste, the polishing is too thorough, so that only starch and a small amount of protein are left in the finished rice, and nutrients such as cellulose and vitamins are basically removed by polishing. Therefore, people seek a kind of germ rice (also claiming to stay germ rice) and processing metho...

AI Technical Summary

Problems solved by technology

However, the germ in rice is active and spoils easily

In the process of rice processing, it is in close contact with biological enzymes and microorganisms, especially when the processing temperature reaches 31-65 degrees Celsius, the rice germ is easily contaminated and will quickly start hydrolysis reaction, rancidity will occur in a short time, and it cannot be kept fresh , so such germ rice cannot be eaten, let alone stored for a long time

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