CN105076966A - Method for preparing quick-cooking brown rice by pure physical measure - Google Patents

Abstract

The invention discloses a method for preparing quick-boiled brown rice by purely physical means, which belongs to the technical field of deep grain processing, and specifically relates to a water-bath heat treatment combined with microwave treatment technology, and finally obtains nutritious and easy-to-cook brown rice, which improves the edible utilization rate of brown rice. The invention takes the brown rice after paddy husking as the research object, screens, soaks, drains the brown rice, and then directly microwave-dries the brown rice, and finally puts the processed brown rice into an oven for further drying until the safe water for storage is reached. The invention replaces the cumbersome chemical or biological method with a purely physical method, which greatly shortens the cooking time of the brown rice, simplifies the processing technology and reduces the production cost under the premise of maintaining the nutritional characteristics of the brown rice. The process design is scientific and reasonable, the operation is simple, the production volume is large and the production cycle is short, and it has good economic benefits.

Description

A method for preparing quick-boiled brown rice by purely physical means

Technical field: A method for preparing quick-cooking brown rice by purely physical means, belonging to the technical field of grain intensive processing.

Background technology: Brown rice is obtained after paddy husking, and brown rice retains the cortex and germ more completely than white rice. The cortex of brown rice is rich in nutrients and various functional factors, such as vitamins, dietary fiber, glutathione, oryzanol and γ-aminobutyric acid, etc., so brown rice has more nutritional value than white rice. However, the existence of the cortex leads to long cooking time of brown rice, poor taste, and difficult absorption of nutrients. Therefore, although brown rice is rich in nutrition, it has not become one of the staple foods of human beings.

At present, there are some patents related to the cooking quality of brown rice. The patent "A Method for Quickly Improving the Quality of Brown Rice by Ultrasonic Enzyme Method" (publication number CN103859282A, date of publication 2014.06.18) discloses a combination of ultrasonic enzymatic method The method to quickly improve the quality of brown rice involves the combined use of physical and biological methods. The cooking time of brown rice treated by this method is reduced from 28 minutes to 22 minutes, which can basically achieve the cooking quality of white rice. However, the cooking time of the original brown rice used in the patent is not Calculate the length (generally 35-37min), what may adopt is lightly whitened brown rice; the patent "a method for modifying brown rice" (publication number CN102423038A, publication date 2012.04.25) discloses a biological enzyme for brown rice Modification method, which takes brown rice as the research object, pretreats the cortex of brown rice by adding cellulase and glucoamylase, thereby improving the eating quality of brown rice, and the pretreated brown rice and polished white rice are cooked under the same cooking conditions and time. The taste is close to that of white rice. These methods more or less all need to add some chemical reagents or biological enzyme preparations, and the method is relatively loaded down with trivial details, and can produce certain influence to the nutritive quality of brown rice. In addition, the authorized patent "A Method for Improving Cooking and Storage Properties of Brown Rice" (authorized announcement number CN102948671B, authorized announcement date 2014.05.14) introduces a method for improving the cooking and storage properties of brown rice by combined treatment with microwave superheated steam. The brown rice lipase activity modified by this method was reduced from 12.4U/100g to 0.32-0.47U/100g, and the storage time was significantly prolonged. The free fatty acid content of brown rice stored for 6 months was between 9.9-10.8mg/100g, without The free fatty acid content of the treated brown rice reaches 47.5mg/100g. The patent focuses on improving the storage stability of the brown rice, but there is not much research on the improvement of the cooking quality of the brown rice.

The invention relates to a purely physical method for improving the cooking performance of brown rice. The brown rice after paddy husking is used as a raw material, and after heat treatment in a water bath, drying is carried out by microwave and hot air. The surface cortex of the treated brown rice has small cracks, but no grains. The method has the advantages of high production efficiency, low cost, and no pollution, and the product has the advantages of small nutritional loss, easy cooking, and good digestion.

Summary of the invention: The object of the present invention is to provide a method for preparing quick-cooked brown rice by purely physical means. The cooking method of the obtained product is the same as that of polished white rice (it can also be mixed with white rice to cook rice), and it is rich in nutrition and good in taste.

The technical scheme of the present invention: the brown rice is screened, soaked and drained, and then directly microwave-dried, and finally the treated brown rice is put into an oven for further drying until the safe moisture for storage is reached.

(1) Raw material processing: the brown rice obtained after husking is first screened to remove broken rice and miscellaneous rice;

(2) Soak water absorption: soak brown rice in constant temperature water of 45-50°C, the ratio of material to liquid is 1:2-1:2.5, the soaking time is 2h-2.5h, and the water content of the material reaches about 30%;

(3) Microwave drying: After the soaked brown rice is drained, it is dried directly by microwave, and the water content of brown rice is reduced to 16%-18% by adjusting the microwave heating time (3-5min) and microwave power (2.5-4KW). Left and right, brown rice grains do not swell or break;

(4) Oven drying: Brown rice after microwave drying is placed in a 45°C-50°C oven for hot air drying for 60-90 minutes, so that the moisture content of the brown rice is reduced to below 14% and the brown rice can be quickly cooked (product quality: use ordinary electric rice Pot cooking, white rice needs to be boiled for 18-20 minutes, untreated brown rice needs to be boiled for 35-40 minutes, and treated brown rice needs to be boiled for 17-20 minutes).

The invention has the advantages that the brown rice is treated by purely physical means, while improving the cooking quality of the brown rice, the nutrients and functional components in the cortex of the brown rice are relatively completely reserved, and the production process is simple, low in cost and pollution-free.

Detailed ways

Example 1

Soak 2Kg of indica brown rice after preliminary screening and removing impurities in constant temperature water at 50°C, the ratio of material to liquid is 1:2, the soaking time is 2.5h, and the water content of the material reaches about 30%. Drain the soaked brown rice and dry it with microwave. The microwave heating time is about 5 minutes, the microwave power is 2.5KW, the moisture content of the brown rice is reduced to 16% and the brown rice grains do not expand or break; the brown rice after microwave drying has obvious cracks on the surface and no obvious broken grains. At this point, the product only needs to be dried in an oven at 50° C. for 60-70 minutes, so that the moisture content of the brown rice is reduced to below 14%. Cook quick-cooking brown rice and white rice at a ratio of 1:2 with an ordinary rice cooker, and the cooking time is 18-20 minutes.

Example 2

Soak 2Kg of japonica brown rice after first screening and removing impurities in constant temperature water at 45°C, the ratio of material to liquid is 1:2.5, the soaking time is 2 hours, and the water content of the material reaches about 30%; after the soaked brown rice is drained, it is directly put into the microwave oven The microwave heating time is about 3min, and the microwave power is 4KW, so that the water content of the brown rice is reduced to about 18%, and the brown rice grains do not swell or break; the brown rice after microwave drying has obvious cracks on the surface. And there is no obvious grain breakage. At this time, the product only needs to be dried in an oven at 45° C. for 80-90 minutes to reduce the moisture content of brown rice to below 14%. Cook quick-cooking brown rice and white rice at a ratio of 1:2 with an ordinary rice cooker, and the cooking time is 17-20 minutes.

Claims (2)

1. A method for preparing quick-boiled brown rice by purely physical means, characterized in that: the brown rice is screened, soaked, drained, and then directly microwave-dried, and finally the processed brown rice is put into an oven for further drying until it reaches safe moisture for storage , the specific process is as follows: ⑴Raw material processing: the brown rice obtained after husking is first screened to remove some broken rice and miscellaneous rice; (2) Soaking water absorption: Soak the brown rice in constant temperature water at 45-50°C, the ratio of material to liquid is 1:2-1:2.5, the soaking time is 2h-2.5h, and the water content of the material reaches about 30%; (3) Microwave drying: After the soaked brown rice is drained, it is directly passed into the microwave for drying, and the water content of the brown rice is reduced to 16%-18% by adjusting the microwave heating time (3-5min) and microwave power (2.5-4KW). Left and right, brown rice grains do not swell or break; ⑷Oven drying: After microwave drying, the brown rice has obvious cracks on the surface and no obvious broken grains. At this time, the product only needs to be dried in an oven at 45°C-50°C for 60-90min to reduce the moisture content of the brown rice. When it reaches 14% or less, it is quick-cooked brown rice (product quality: cook with ordinary rice cooker, white rice needs to be cooked for 18-20 minutes, untreated brown rice needs to be cooked for 35-40 minutes, and treated brown rice needs to be cooked for 17-20 minutes) 20min). 2. according to the preparation method of the described instant brown rice of claim 1, it is characterized in that: (1) Use pure physical means to replace chemical and biological means, which is easy to operate and low in cost; (2) The brown rice processed by this method retains the nutrients and functional components in the cortex relatively completely, and after being mixed with polished white rice in a certain proportion and cooked, the taste is similar to that of white rice.