Germinating embryo-keeping rice and its microwave drying and graded milling production flow

Abstract

The present invention uses germinated cargo rice as raw material, after its surface water content is removed, said invention utilizes microwave to dry the germinated cargo rice, and makes the dried germinated cargo rice undergo the processes of sorting and pulverization, then utilizes the optimum control of drying temperature, drying speed, pulverizing extent and pulverizing frequency to obtain the invented germinated germ-remained rice product whose remained germ content is above 40%. Said invention not only improves the cooking property of germinated cargo rice, but also retains its functional components with pharmacological action.

Description

technical field [0001] The invention relates to a rice product and a production process of brown rice which is germinated and subjected to microwave drying and grading milling, and retains part of the germ Background technique [0002] After brown rice germinates, through the activation and transformation of biological enzymes in the bran layer and germ, it can produce γ-aminobutyric acid and other functional ingredients that have pharmacological effects such as lowering blood pressure and promoting cerebral blood circulation. Compared with ordinary white rice, germinated brown rice has a significant effect of "homologous medicine and food". However, germinated brown rice cooks slightly worse than regular white rice. Therefore, using microwave drying technology and developing graded milling technology can not only grind off the outer bran layer of germinated brown rice, improve the cooking performance of germinated brown rice; but also retain part of the germ and functional...

AI Technical Summary

Problems solved by technology

However, germinated brown rice cooks slightly less well than regular white rice

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