CN105394549A - Processing method of whole grain cooked rice - Google Patents

Abstract

The invention discloses a processing method of whole grain co-cooked rice. Whole grain grains such as brown rice are used as processing raw materials, and the whole grain co-cooked rice product is obtained by means of biological enzyme treatment, cooking alpha treatment and the like. The method comprises the following steps: soaking; heating and curing; dispersing; drying and cooling. The whole grain co-cooked rice has the advantages of convenience, fast food, long shelf life, good taste, sufficient fragrance, less loss of physiologically active components, nutrition and delicious whole grain and miscellaneous grain products that maintain good appearance of raw materials.

Description

A kind of processing method of whole grain co-cooked rice

technical field

The present invention relates to a processing method of whole grain co-cooked rice.

Background technique

Whole grains are whole, ground, broken, or flaked caryopses, the basic components of which include starchy endosperm, germ, and bran in the same relative proportions as whole caryopses (as defined by the American Association of Cereal Chemists (AACC) ). According to Mintel Global New Products Database (Mintel Global New Products Database), in the ten years from 2000 to 2010, the development of new whole grain food products worldwide increased by more than 20 times. As a nutritious and healthy whole grain, brown rice has the characteristics of high dietary fiber, vitamins, minerals and other nutrients. Long-term consumption has a positive effect on improving the health of residents. Pulse in miscellaneous grains is starchy beans other than oil crops such as soybeans and peanuts. It has the characteristics of high protein, high fiber, low fat and low glycemic index, and is a healthy raw material with functional properties. In order to vigorously promote miscellaneous beans and utilize the dietary nutrition of miscellaneous beans, the United Nations named 2016 the "International Year of Miscellaneous Beans".

At present, my country is in a period of high incidence of chronic diseases. According to the data released by the Ministry of Health of my country in July 2012, there are more than 200 million hypertensive patients, 120 million obese patients, 97 million diabetic patients, and 80% of households per capita salt and cooking oil intake. The quantity exceeds the standard. In the next 20 years, the number of patients with major chronic diseases among people over the age of 40 in China will double or triple, and the burden of chronic diseases will increase by more than 80%. Since the 1980s in developed countries, a large number of studies on the nutrition and health of whole grains have shown that increasing the consumption of whole grains is associated with a decrease in the incidence of some cardiovascular diseases, type II diabetes and some cancers and other non-communicable chronic diseases Relatedly, the synergistic effect of the "whole grain nutrition package" composed of most of the nutritional components in whole grains is more beneficial to human health than the accumulation of individual nutrients. Therefore, the development of whole grain food meets the needs of industrial transformation and the development direction of the industry.

There are many forms of consumption of whole grains and miscellaneous grains at home and abroad, including nutrition powder, beverages, snack foods, etc. These products enrich the market of whole grains and miscellaneous grains. The largest form of consumption of rice products in China is still rice products. However, due to the high fiber content in the cortex of whole grains and miscellaneous grains, poor taste, high unsaturated fatty acid content and short shelf life, the cooking method of whole grains and miscellaneous grains requires long-term soaking and cooking, which is time-consuming and laborious. It restricts the application of whole grains and miscellaneous grains in rice products. Therefore, need to provide a kind of processing method of whole grain co-cooked rice. The method has the advantages of convenience, fast food, long shelf life, good taste, sufficient fragrance, less loss of physiologically active components, nutrition and delicious whole grain and miscellaneous grain products that maintain the good appearance of raw materials.

Contents of the invention

The first technical problem to be solved by the present invention is to provide a processing method of whole grain co-cooked rice. Its purpose is to develop a processing method that can be cooked at the same time as ordinary rice on the basis of solving the problems of difficult cooking of whole grain raw materials, inconvenient eating, poor absorption and digestibility.

In order to solve the problems of the technologies described above, the technical solutions provided by the present invention are as follows:

A method for processing whole grain co-cooked rice, using whole grain as processing raw material, the method comprises the following steps: soaking; heating and curing; dispersing; drying and cooling;

in,

The soaking method is as follows: pour whole grain rice into a container, add enzymolysis buffer for soaking, stir evenly and let stand for 2-8 hours; wash off the enzymolysis buffer after enzymolysis; the enzymolysis buffer is used A buffer of 0.1-0.5% xylanase and 0.1-0.5% cellulase prepared in a citric acid-sodium citrate buffer with a pH value of 4.8;

The method of heating and curing is as follows: place the soaked whole grain rice in a steamer, spread the rice in a thickness of 0.1-3 cm, and continue cooking for 8-16 minutes after the water boils;

The dispersing method is as follows: disperse the cooked whole grain rice in clear water, and control the water;

The drying method is as follows: spread the water-controlled whole grain rice in a drying container, and dry it in a drying device for 5-7 hours until the water content is 5-12%.

The whole grain is selected from one or more of brown rice, whole wheat grains, brown millet, whole oat grains and whole barley grains.

Further, the whole grain rice is washed before soaking, preferably 2-3 times, and the water is quickly controlled after washing.

Further, the whole grain rice is stirred several times during standing soaking.

The configuration method of the citric acid-sodium citrate buffer solution with a pH value of 4.8 is 2 parts of 0.1M citric acid solution+3 parts of 0.1M trisodium citrate solution.

Preferably, the enzymatic hydrolysis temperature is 20-40°C.

Preferably, the mass-number ratio of the whole grain rice to the enzymatic hydrolysis buffer is 1:1-3.

Preferably, the method further includes washing with water for 1-3 times after the enzymolysis is terminated, and quickly controlling the water, specifically, washing the enzymolysis buffer after the enzymolysis and washing with water for 1-3 times.

Preferably, the steamer is a steamer with a cover, and is placed on a drawer cloth of the whole grain rice steamer during heating and curing. The covered steamer can be a steamer, a cooking cabinet, a cooking cart and other facilities with the function of steaming rice.

The whole grain rice is dispersed in clear water at 20-80°C, preferably in clear water at 50-70°C.

Preferably, the drying temperature is 30-50° C., and the humidity is 50-90%. Preferably, the drying process is stirred several times.

In order to ensure the integrity of the appearance of the same-cooked rice and prevent the outer skin from cracking, the drying method adopted is to replenish water and dry. After drying, it is cooled to become whole-grain co-cooked rice.

The drying equipment can be one or more combinations of drying oven, fluidized bed drying, microwave drying, infrared drying and airflow drying equipment.

The whole-grain co-cooked rice can be steamed with polished white rice. Specifically, the cooking method is: mix the whole-grain co-cooked rice and polished white rice in any proportion and place them in a rice cooker, and 1 mass part of mixed rice Add 1-3 parts by mass of clear water for steaming, and the whole grain rice in the mixed rice can be cooked together with the refined white rice.

The beneficial effects of the present invention are as follows:

The processing method of whole grain same-cooked rice of the present invention is to process whole grain rice by means of biotechnology methods such as germination of endogenous enzymes and hydrolysis of exogenous enzymes, and the preparation has the advantages of convenience, instant food, long shelf life, good taste, sufficient fragrance, Loss of physiologically active ingredients, nutritious, tasty whole grain products that maintain the good appearance of raw materials. The feature of this product is that its appearance is similar to that of whole grain raw rice, but it can be mixed with rice in any proportion in a common rice cooker and cooked at the same time as rice. Among them, the same-cured brown rice product has better quality, lighter color, strong gloss, complete grain shape, and low skin breakage rate. When steaming rice, it can be cooked at the same time as white rice, and the brown rice grains are completely gelatinized. The brown rice has a strong aroma, a good taste, and a suitable chewiness. After measurement, the brown rice product prepared by applying the present invention has protein content increased by 5% compared with untreated brown rice, starch content decreased by 4.6%, macromolecular starch, protein and cellulose molecular weight all have a large reduction, B vitamins, The content of nutrients such as dietary fiber did not change significantly. The hardness of the product is significantly reduced, and the palatability is improved.

detailed description

In order to illustrate the present invention more clearly, the present invention will be further described below in conjunction with preferred embodiments. Those skilled in the art should understand that the content specifically described below is illustrative rather than restrictive, and should not limit the protection scope of the present invention.

Embodiment 1: the processing method of brown rice with cooked rice

A kind of processing method of brown rice whole grain co-cooked rice, using brown rice as processing raw material, comprises the following steps:

1) Washing and soaking: After washing 1 mass part of whole grain rice for 2-3 times, quickly control the water and pour it into a beaker, add 2 mass parts of enzymatic hydrolysis buffer for soaking, stir well and let it stand for 2 hours, during which time several times Stir, and after the enzymatic hydrolysis is terminated, take out the beaker, remove the enzymatic hydrolysis buffer, wash with water twice, and quickly drain the water.

2) Heating and aging: put the soaked whole grain brown rice on the drawer cloth of a steamer with a cover, spread it with a thickness of 1cm, boil it for 10 minutes after boiling.

3) Dispersion and drying: After cooking, disperse the brown rice whole grain rice in 70°C clear water, quickly control the water and place it in a drying container. The humidity is 50%, and it is turned several times during the period to control the moisture to about 5%. After drying and cooling, it is whole grain and cooked rice.

Wherein the enzymolysis buffer is 0.1% xylanase and 0.1% cellulase solution prepared with pH 4.8 citric acid-sodium citrate buffer solution, keep the water temperature at 20-40° C., and let stand to balance.

The citric acid-sodium citrate buffer solution with a pH value of 4.8 in the step is 2 parts of 0.1M citric acid solution+3 parts of 0.1M trisodium citrate solution.

The same-cured brown rice has lighter color, strong gloss, full and complete grain shape, low skin breakage rate, and no significant difference in appearance from ordinary brown rice.

The brown rice whole grain cooked rice and polished white rice prepared above are mixed according to the mass ratio of 1:1 and placed in a rice cooker, and 1 mass part of mixed rice is added to 2 mass parts of water for steaming, and the whole grain mixed rice with cooked rice can be Cook with refined white rice. Brown rice has a strong aroma and a good taste, with a suitable chewiness and no raw feeling.

Comparative example 1:

Brown rice and polished white rice are mixed in a rice cooker at a mass ratio of 1:1, and 1 mass part of mixed rice is added to 2 mass parts of water for steaming. Brown rice in mixed rice cannot be cooked at the same time as polished white rice. The mouthfeel is blunt, with a sense of rawness.

Embodiment 2: the processing method of whole oat grain same cooked rice

1) Washing and soaking: After washing 1 mass part of oat whole grain and whole grain rice for 2-3 times, quickly control the water and pour it into a beaker, add 3 parts of enzymatic hydrolysis buffer for soaking, stir evenly and let it stand for 8 hours. Stir several times. After the end of the enzymatic hydrolysis, take out the beaker, remove the enzymatic hydrolysis buffer, wash with water 3 times, and quickly drain the water.

2) Heating and curing: put the soaked oat whole grain and whole grain rice on the drawer cloth of a steamer with a cover, spread it with a thickness of 0.5cm, boil it for 16 minutes after boiling.

3) Dispersion and drying: After cooking, disperse the whole grain rice in clear water at 70°C, quickly control the water, place it in a drying container, spread it with a thickness of 3cm, and dry it in a drying equipment for 7 hours at a drying temperature of 50°C and a humidity of 50°C. 90%, turn it several times during the period, and control the moisture to about 12%. After drying and cooling, the oatmeal whole grain whole grain and cooked rice are obtained.

Same-cured whole oat grains, with lighter color, strong gloss, full and complete grain shape, and low skin breakage rate.

Mix the whole oat grains and whole grains obtained above with cooked rice and polished white rice according to the mass ratio of 1:3 and place them in a rice cooker, add 1 mass part of mixed rice to 3 mass parts of water and steam, and the whole oat grains in the mixed rice Cereals can be cooked together with polished white rice. Brown rice has a strong aroma and a good taste, with a suitable chewiness and no raw feeling.

Comparative example 2

Whole oat grains and whole grains are mixed with polished white rice at a mass ratio of 1:3 and placed in a rice cooker, and 1 mass part of mixed rice is added to 3 mass parts of water for steaming, and whole oat grains in mixed rice cannot be cooked at the same time as refined white rice. The mouthfeel is blunt, with a sense of rawness.

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those of ordinary skill in the art can also make It is impossible to exhaustively list all the implementation modes here, and any obvious changes or changes derived from the technical solutions of the present invention are still within the scope of protection of the present invention.

Claims (10)

1. A method for processing whole grain cooked rice, which takes whole grain as processing raw material, is characterized in that the method comprises the following steps: soaking; heating and curing; dispersing; drying and cooling;

wherein,

the soaking method comprises the following steps: pouring whole grain rice into a container, adding an enzymolysis buffer solution for soaking, stirring uniformly, standing and soaking for 2-8 h; washing off the enzymolysis buffer solution after enzymolysis; the enzymolysis buffer solution is a buffer solution of 0.1-0.5% xylanase and 0.1-0.5% cellulase prepared by using a citric acid-sodium citrate buffer solution with the pH value of 4.8;

the heating curing method comprises the following steps: placing the soaked whole grain rice in a steaming tool, spreading to 0.1-3cm thick, boiling water, and steaming for 8-16 min;

the dispersion method comprises the following steps: dispersing the cooked whole grain rice in clear water, and controlling water;

the drying method comprises the following steps: spreading the water-controlled whole grain rice in a drying container, drying for 5-7 hr in a drying device until the water content is 5-12%.

2. The process of claim 1, wherein the whole grain is selected from one or more of brown rice, whole wheat grain, brown millet, oat whole grain, whole barley grain, dehulled quinoa, and dehulled grain amaranth.

3. The process of claim 1, wherein the whole grain rice is washed 2-3 times before soaking and then quickly drained after washing.

4. The process of claim 1, wherein the enzymatic hydrolysis temperature is 20-40 ℃, preferably the whole grain rice is stirred multiple times during the standing and steeping process.

5. The process of claim 1, wherein the pH 4.8 citric acid-sodium citrate buffer is formulated with 2 parts 0.1M citric acid solution and 3 parts 0.1M trisodium citrate solution.

6. The processing method according to claim 1, wherein the ratio of the whole grain rice to the enzymolysis buffer solution is 1: 1-3 by weight.

7. The process of claim 1, further comprising washing the substrate with clear water 1-3 times after the enzymatic hydrolysis is terminated, and rapidly controlling the water.

8. The process of claim 1, wherein the whole grain rice is dispersed in clear water at 20-80 ℃, preferably 50-70 ℃.

9. The process according to claim 1, wherein the drying temperature is 30-50 ℃ and the humidity is 50-90%, preferably with multiple tumbling during drying.

10. The process of claim 1, wherein the steamer is a lidded steamer.