CN107156392B - Processing method for improving quality of brown rice tea - Google Patents

Abstract

The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of brown rice tea. The invention can effectively reduce the loss of γ-aminobutyric acid, and reduce the rate of bursting and burning of rice grains.

Description

A kind of processing method for improving the quality of brown rice tea

technical field

The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of brown rice tea.

Background technique

According to the research report of the US Department of Agriculture, about 64% of the nutrients in rice are accumulated in the bran layer and germ, which account for 10% of the mass of the rice. Linoleic acid, rice bran protein, rice germ protein, γ-aminobutyric acid, glutathione, γ-oryzanol, γ-ferulic acid, rice bran polysaccharide, dietary fiber, etc. These nutrients have high health functions for the human body. For example, the key nutrient - gamma-aminobutyric acid, as a neurotransmitter or neurotransmitter precursor, directly participates in neural activities, and has the functions of lowering blood pressure, lowering cholesterol, enhancing memory, participating in physiological activities of cerebral circulation, and improving brain function. , promote sleep, analgesia and soothe the nerves, promote growth hormone secretion, promote alcohol metabolism and anti-aging and other beneficial health care functions.

Although brown rice contains many functional factors, brown rice is difficult to absorb water, takes a long time to cook, tastes bad, has a strong bran taste, is difficult to chew, is difficult to digest, and is restricted for direct consumption, so its popularity is slow. The brown rice is roasted and processed into brown rice tea at high temperature, which not only gives the characteristic flavor but also maintains the nutrition of the brown rice, and provides an effective way to eat the brown rice. Brown rice tea conforms to the development trend of "nutritious, hygienic and convenient" in my country's food industry, improves the bioavailability of rice, and increases its added value.

However, at present, the brown rice tea processing industry in my country is still in its infancy. The level of processing technology is backward. The key nutrient of the product, γ-aminobutyric acid, has low technical efficiency. The problem of large loss of nutrients such as butyric acid.

For example, the invention whose publication number is CN104770510A and whose publication date is July 15, 2015, describes a method of brown rice tea, which consists of frying brown rice, adding boiling water, and soaking. Slowly stir fry over low heat, stop the fire when the brown rice turns brown, pour the boiling water into the brown rice pot, the rice/water ratio is rice 1/water 7, soak for 5 minutes, filter out the brown rice, brown rice Tea is made. Another example is the invention whose publication number is CN102461688A and whose publication date is May 23, 2012, and discloses a brown rice tea and a preparation method thereof. 60 minutes, cooling to obtain roasted brown rice raw materials; (2) crushing to 60-80 mesh; (3) adding tea powder to the roasted brown rice raw material powder in a mass ratio of 1:4 to 4:1 , Mixed evenly in a mixing tank, (4) Packed in paper bags at a rate of 20-40 grams per bag to prepare. Another example is a preparation method of germinated large-germ brown rice tea, which is made up of germinated large-germ brown rice and tea leaves, and is characterized in that: the concrete steps are as follows: a) the large-germ paddy is removed from the glume and the large-germ brown rice is made, and washed with sterile water. Wash clean; b) soak the washed large-embryo brown rice in sterile water at 20 to 25°C for 30 to 48 hours until it germinates slightly and turns white to make germinated large-embryo brown rice; c) place the germinated large-embryonic brown rice at 10 to 10°C Carry out cold air drying at 15°C for 50 to 60 minutes; d) initially bake the air-dried germinated brown rice at 50 to 60°C for 60 to 90 minutes, and then bake at 70 to 90°C for 90 to 120 minutes; The roasted germinated brown rice with large embryos is stir-fried for 20-30 minutes in a fire until brown, and cooled naturally; f) The fried germinated brown rice and tea leaves are pulverized to 30 to 40 mesh particles respectively, mixed in proportion, The weight ratio of the germinated large embryo brown rice and the tea leaves is (5:1)-(1:3). It can be seen that these three methods are still relatively conventional brown rice processing methods at present, and it is not specified that they can solve the problem of large loss of nutrient substance-γ-aminobutyric acid.

Another example is that the publication number is CN102919470A, the publication date is the Chinese invention patent of 2013-02-13A, discloses a production process that is rich in γ-aminobutyric acid germinated brown rice tea, comprising (1) brown rice stress germination: A, disinfection and soaking: Select brown rice with full grains and no pests and diseases, soak and disinfect brown rice with sodium hypochlorite aqueous solution according to well-known disinfection methods, and then place it in drinking water of 10 to 20 times the volume (V/W), and soak it at 15 to 30 ° C for 3 to 7 hours. B. Stress germination: put the soaked brown rice in drinking water of 15 to 25 times the volume (V/W), ventilate and germinate at 15 to 35 ° C for 6 to 60 hours, and pass in the air flow rate of 0.6 to 2.0 L/min, until the bud length is 1-15mm. (2) Drying: According to a known drying method, the germinated brown rice is dehydrated to a moisture content of about 13%. (3) Roasting fragrance: the germinated brown rice after drying adopts the method of combining roasting and frying, and the unique fragrance of brown rice is baked; when the germinated brown rice is roasted, the temperature is controlled at 120～180℃, and the time is 30～90min; During preparation, the temperature is 150-220°C, and the time is controlled at 10-50min. (4) Sterilization and packaging: the germinated brown rice is sterilized by microwave for 2-3 minutes and then vacuum-packed to obtain a whole grain of germinated brown rice tea. However, firstly, the patented method is substantially different from the present invention, and secondly, the method does not indicate that it can solve the problem of high burst rate.

Therefore, how to control and improve the processing quality of rice tea has become the key to improving product competitiveness, enterprise efficiency and consumer health.

SUMMARY OF THE INVENTION

In view of the shortcomings and deficiencies existing in the existing brown rice tea processing methods, the object of the present invention is to provide a processing method of brown rice tea, so that the obtained brown rice tea product has high γ-aminobutyric acid content and low product burst, which can effectively improve the brown rice tea. Product quality of tea.

In order to realize the purpose of the invention of the present invention, the inventor provides the following technical solutions:

A processing method for improving the quality of brown rice tea is carried out according to the following steps:

(1) Soaking brown rice:

The brown rice after the rice ridge is pretreated and soaked in drinking water for 8-10 hours.

(2) Germination of brown rice:

Put the soaked brown rice in an LED blue light incubator, and use LED blue light for 13-15 hours to assist germination. The temperature in the incubator is 27-33°C, and the relative humidity is 80-90%.

(3) Staged variable temperature drying:

The sprouted brown rice is dried by segmented hot air, and the first stage brown rice is dried to a moisture content of 22-27% at a temperature of 70-75 ° C; the second stage is cooled to 48-52 ° C, and the brown rice is dried to a moisture content of 13%. -14%,

(4) Gradient heating and frying:

After the germinated brown rice is dried, the gradient heating and roasting process is adopted. The first stage: the temperature of the frying machine is controlled at 95-105°C, and the frying is 20-25min; the second stage: the temperature of the frying machine is controlled at 145-155°C, and the frying The third stage: control the temperature of the frying machine at 175-185 ° C, fry for 8-12 minutes, and fry until the moisture content of brown rice is 3-5%,

(5) Packaging:

After the brown rice is fried, it is cooled to room temperature and packaged to obtain finished brown rice tea.

Preferably, according to the processing method for improving the quality of brown rice tea according to the present invention, in the step (1): the temperature of drinking water soaked by the brown rice is 25-30°C. Soaking brown rice at 25-30 ℃ is conducive to the germination of brown rice and promotes the accumulation of γ-aminobutyric acid.

Preferably, according to a processing method for improving the quality of brown rice tea according to the present invention, the pretreatment in the step (1) means that the brown rice after the rice ridges is removed and cleaned.

Preferably, according to the processing method for improving the quality of brown rice tea according to the present invention, in the step (2): the light intensity of the LED blue light is 20-28 μmol.m ^-2 .s ^-1 . Brown rice with high water content can effectively activate key enzyme activities such as endogenous protease and glutamic acid decarboxylase under the appropriate intensity of LED blue light, promote the accumulation of γ-aminobutyric acid, and improve the nutritional quality of rice tea.

Preferably, according to a processing method for improving the quality of brown rice tea according to the present invention, in the step (5): the brown rice is packaged into a finished brown rice tea product by using an aluminum foil packaging bag with a thickness of 0.1 mm.

Compared with the prior art, the beneficial effects of the present invention are:

1. Brown rice undergoes assisted germination under the appropriate intensity of LED blue light irradiation. Compared with natural germination without blue light irradiation, it can effectively activate key enzyme activities such as endogenous protease and glutamic acid decarboxylase, promote the accumulation of γ-aminobutyric acid, and improve Nutritional quality of rice tea.

2. The brown rice is dried by sub-stage variable temperature hot air drying, which can effectively reduce the heat loss of γ-aminobutyric acid, improve the efficiency of energy use, and reduce the burst rate of brown rice during the frying process. Yield.

3. The brown rice is fried by gradient heating, which can effectively reduce the loss of γ-aminobutyric acid, and reduce the rate of rice grain bursting and burnt rate.

4. The process of the present invention is simple and convenient, the processed brown rice tea product has high γ-aminobutyric acid content, low product burst, and has a good application prospect.

Detailed ways

The content of the present invention will be described in more detail below with reference to the embodiments. It should be understood that the implementation of the present invention is not limited to the following examples, and any modifications and/or changes made to the present invention will fall within the protection scope of the present invention.

In the present invention, unless otherwise specified, all parts and percentages are weight units, and all equipment and raw materials can be purchased from the market or commonly used in the industry. Unless otherwise specified, the methods used in the embodiments are common techniques in the art.

Description of main raw materials:

The rice raw material of the present invention is Yongyou No. 9, which is planted and produced in Pingyang County.

Example 1

A processing method for improving the quality of brown rice tea is carried out according to the following steps:

(1) Soaking brown rice: After removing impurities and cleaning, the brown rice after the rice ridges was placed in clean drinking water and soaked for 9 hours, and the soaking water temperature was 28°C.

( ² ) ^Germination of brown rice: put the soaked brown rice in an LED blue light incubator, and irradiate it with LED blue light for 14 hours. was 82-87%.

(3) Staged variable temperature drying: the sprouted brown rice is dried with staged hot air, the first stage brown rice is dried to a moisture content of 25% at a temperature of 72°C, and the second stage is cooled to 50°C and dried to a moisture content of 13% .

(4) Gradient heating and frying: After the germinated brown rice is dried, a gradient heating and roasting process is adopted. The first stage: the temperature of the frying machine is controlled at 100°C, and the frying is for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, and the frying is 20 minutes; the third stage: the temperature of the frying machine is controlled at 180°C, and the frying is 10 minutes. .

(5) Packaging: After the brown rice is fried, let it cool down to room temperature, and then use a 0.1mm-thick aluminum foil packaging bag to package the finished brown rice tea.

Three batches of duplicate samples were taken for testing.

Comparative example:

(1) Soaking brown rice: After removing impurities and cleaning, the brown rice was soaked in clean drinking water for 9 hours, and the soaking water temperature was 25°C.

(2) Germination of brown rice: The soaked brown rice is placed in a light-proof incubator, the temperature in the incubator is 30°C, and the relative humidity is 85-90%.

(3) Drying of brown rice: the germinated brown rice is dried with hot air, and dried at a temperature of 65° C. to a moisture content of 13%.

(4) Brown rice frying: After the brown rice is dried, fry the brown rice to a moisture content of 4% at 180°C using a frying machine.

(5) Packaging: After the brown rice is fried, let it cool down to room temperature, and use a 0.1mm-thick aluminum foil packaging bag to package the finished brown rice tea.

Three batches of duplicate samples were taken for testing.

According to the following method, the brown rice tea product of embodiment 1 and comparative example is sampled and detected, wherein,

(1) Determination of γ-aminobutyric acid: Take 1 g of the pulverized brown rice tea product, extract it with 60% concentration ethanol solution in a 70°C water bath for 2 hours, centrifuge at 3000 r/min and take 300 μl of the supernatant, add 0.1 mol /L sodium tetraborate buffer, 400 μL of 6% redistilled phenol solution, and then add 600 μL of 7.5% sodium hypochlorite solution after mixing. Heated in boiling water for 10 min and placed in an ice bath for 5 min. After the solution appeared blue-green, 2.0 mL of 60% ethanol solution was added to measure its absorbance at a wavelength of 645 nm.

(2) Determination of waist burst rate: Take 100 grains of brown rice tea products, and check their waist burst under the waist burst lamp. There are cracks in the transverse direction, but they do not penetrate the entire rice grain, which is called mild waist burst; the cracks penetrate the entire rice grain horizontally. , weighed heavily. Waist burst rate = (mild burst waist and the total number of rice grains above mild burst waist / 100) × 100%.

The detection result and analysis of embodiment 1 and comparative example are as follows: the content of γ-aminobutyric acid after germination (before drying) of the brown rice processed by the method of the comparative example is 70.3 mg/100g; the brown rice processed by the method of Example 1 The content of γ-aminobutyric acid after germination (before drying) is 118.7 mg/100g, an increase of 68.8% compared with the comparative example, indicating that the use of the LED blue light irradiation of the present invention to assist germination can effectively promote the accumulation of γ-aminobutyric acid, Increase the content of γ-aminobutyric acid in brown rice after germination. The final γ-aminobutyric acid content of the brown rice tea product processed by the method of the comparative example was 8.2 mg/100g; the γ-aminobutyric acid content of the brown rice tea product processed by the method of Example 1 was 20.7 mg/100g, which is a comparative It is 2.5 times that of the example, indicating that the use of the technical scheme of segmental variable temperature drying and gradient heating frying of the present invention can effectively reduce the loss of γ-aminobutyric acid in the processing process and improve the product γ-aminobutyric acid. In addition, the burst rate of brown rice tea products processed by the method of the comparative example is 25.2%; the burst rate of brown rice tea products processed by the method of Example 1 is 9.1%, indicating that the technical scheme of the present invention can effectively reduce the brown rice frying process. The burst rate of the waist, improve the yield.

Thus it can be shown that: compared with the method of the comparative example, the method of the present invention can effectively promote the accumulation of γ-aminobutyric acid in the germination process of brown rice, reduce the loss of γ-aminobutyric acid in the processing process, and reduce the explosion of brown rice tea products. Waist rate, improve yield, improve the nutritional quality of brown rice tea.

Example 2

A processing method for improving the quality of brown rice tea is carried out according to the following steps:

(1) Soaking brown rice: After removing impurities and washing, the brown rice after the rice ridges was placed in clean drinking water and soaked for 9 hours. The soaking water temperature was 26°C.

(2) Germination of brown rice: Put the soaked brown rice in an LED blue light incubator, irradiate it with LED blue light for 14 hours, the blue light intensity is 22 μmol.m ^-2 .s ^-1 , the temperature in the incubator is 27°C, and the relative humidity is 80-85%.

(3) Staged variable temperature drying: the sprouted brown rice is dried with staged hot air, the first stage brown rice is dried to a moisture content of 22% at a temperature of 70°C, and the second stage is cooled to 49°C and dried to a moisture content of 13% .

(4) Gradient heating and frying: After the brown rice is dried, the gradient heating and roasting process is adopted: the first stage: the temperature of the frying machine is controlled at 100°C, and the frying is for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, Stir fry for 20 minutes; third stage: control the temperature of the frying machine at 180°C and fry for 8 minutes.

(5) Packaging: After the brown rice is fried, let it cool down to room temperature, and use a 0.1mm-thick aluminum foil packaging bag to package the finished brown rice tea.

Three batches of duplicate samples were taken for testing. The detection result shows that the technical effect of Embodiment 1 is achieved, and details are not repeated.

Example 3

A processing method for improving the quality of brown rice tea is carried out according to the following steps:

(1) Soaking brown rice: After removing impurities and washing, the brown rice after the rice ridges was placed in clean drinking water and soaked for 9 hours, and the soaking water temperature was 30°C.

(2) Germination of brown rice: Put the soaked brown rice in an LED blue light incubator, irradiate it with LED blue light for 14 hours, the blue light intensity is 27 μmol.m ^-2 .s ^-1 , the temperature in the incubator is 31 °C, and the relative humidity is 85-90%.

(3) Staged variable temperature drying: the sprouted brown rice is dried with staged hot air, the first stage brown rice is dried to a moisture content of 26% at a temperature of 70-75 °C, and the second stage is cooled to 51 °C and dried to a moisture content of 26%. 14%.

(4) Gradient heating and frying: After the brown rice is dried, the gradient heating and roasting process is adopted: the first stage: the temperature of the frying machine is controlled at 100°C, and the frying is for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, Stir fry for 20 minutes; third stage: control the temperature of the frying machine at 180°C and fry for 11 minutes.

(5) Packaging: After the brown rice is fried, let it cool down to room temperature, and use a 0.1mm-thick aluminum foil packaging bag to package the finished brown rice tea.

Three batches of duplicate samples were taken for testing. The detection result shows that the technical effect of Embodiment 1 is achieved, and details are not repeated.

Example 4

A processing method for improving the quality of brown rice tea is carried out according to the following steps:

(1) Soaking brown rice: After removing impurities and cleaning, the brown rice after the rice ridges was placed in clean drinking water and soaked for 9 hours, and the soaking water temperature was 29°C.

( ² ) ^Germination of brown rice: put the soaked brown rice in an LED blue light incubator, and irradiate it with LED blue light for 14 hours. 80-85%.

(3) Staged variable temperature drying: the sprouted brown rice is dried with staged hot air, the first stage brown rice is dried to a moisture content of 24% at a temperature of 75°C, and the second stage is cooled to 48°C and dried to a moisture content of 14% .

(4) Gradient heating and frying: After the brown rice is dried, the gradient heating and roasting process is adopted: the first stage: the temperature of the frying machine is controlled at 100°C, and the frying is for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, Stir fry for 20 minutes; third stage: control the temperature of the frying machine at 180°C and fry for 8 minutes.

(5) Packaging: After the brown rice is fried, let it cool down to room temperature, and use a 0.1mm-thick aluminum foil packaging bag to package the finished brown rice tea.

Three batches of duplicate samples were taken for testing. The detection result shows that the technical effect of Embodiment 1 is achieved, and details are not repeated.

Claims (4)

1. A processing method for improving the quality of brown rice tea is characterized by comprising the following steps:

(1) soaking brown rice:

the brown rice after rice ridge is pretreated and then soaked in drinking water for 8 to 10 hours,

(2) brown rice germination:

placing the soaked brown rice in an LED blue light incubator, and irradiating with LED blue light for 13-15 hr with illumination intensity of 20-28 μmol^.m^-2.s^-1Auxiliary germination is carried out, the temperature in the incubator is 27-33 ℃, the relative humidity is 80-90%,

(3) drying at a sectional temperature change:

drying the germinated brown rice with hot air in stages, and drying the brown rice at 70-75 deg.C to water content of 22-27%; cooling to 48-52 deg.C in the second stage, drying until the water content is 13-14%,

(4) and (3) gradient temperature rise frying:

after the germinated brown rice is dried, a gradient heating roasting process is adopted, and the first stage comprises the following steps: parching at 95-105 deg.C for 20-25 min; and a second stage: controlling the temperature of the stir-frying machine at 145-155 ℃, and stir-frying for 20-25 min; and a third stage: the temperature of the frying machine is controlled at 175-185 deg.C, frying for 8-12min until the water content of brown rice is 3-5%,

(5) packaging:

and (5) after the brown rice is fried, spreading to cool to room temperature, and packaging to obtain the brown rice tea finished product.

2. The processing method for improving the quality of brown rice tea as claimed in claim 1, wherein in the step (1): the temperature of the drinking water soaked in the brown rice is 25-30 ℃.

3. The processing method of improving the quality of brown rice tea as claimed in claim 1, wherein the pretreatment in the step (1) is to remove impurities from brown rice after the ridge of rice and wash the brown rice.

4. The processing method for improving the quality of brown rice tea as claimed in claim 1, wherein in the step (5): the brown rice is packaged into a brown rice tea finished product by adopting an aluminum foil packaging bag with the thickness of 0.1 mm.