CN107156392A - A kind of processing method for improving brown rice tea quality - 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, which comprises brown rice soaking, LED blue light irradiation to assist germination, stage-variable temperature drying, gradient temperature-increasing frying and packaging to obtain finished brown rice tea. The invention can effectively reduce the loss of γ-aminobutyric acid, and reduce the rate of bursting and scorching of rice grains.

Description

A 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

The research report of the U.S. Department of Agriculture shows that about 64% of the nutrients in rice are accumulated in the bran layer and germ, which account for 10% of the rice quality. The embryo and aleurone layer of brown rice are rich in vitamin E with high physiological activity. 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 care functions for the human body. For example, the key nutrient - γ-aminobutyric acid, as a neurotransmitter or the precursor of neurotransmitters, directly participates in neural activities, has the functions of lowering blood pressure, lowering cholesterol, enhancing memory, participating in the physiological activities of brain circulation, and improving brain function. , promoting sleep, analgesia, promoting growth hormone secretion, promoting alcohol metabolism and anti-aging and other beneficial health functions.

Although brown rice contains many functional factors, brown rice is difficult to absorb water, takes a long time to cook, has a poor taste, has a strong smell of bran, is difficult to chew, is not easy to digest, and is limited in direct consumption, so its popularization is slow. Brown rice is processed into brown rice tea by roasting at high temperature, which not only imparts characteristic flavor but also maintains the nutrition of brown rice, providing an effective way for eating brown rice. Brown rice tea conforms to the development trend of "nutrition, hygiene and convenience" in my country's food industry, improves the biological utilization of rice, and increases its added value.

However, my country's brown rice tea processing industry is still in its infancy, and the processing technology level is backward. The key nutrient substance of the product - γ-aminobutyric acid enrichment technology is inefficient. The problem of large loss of nutrients such as butyric acid.

For example, the publication number is CN104770510A, and the disclosure date is July 15, 2015. It describes a method of brown rice tea, which consists of frying brown rice, adding boiling water, and soaking. The brown rice is put into a clean and oil-free pot. Slowly stir-fry on low heat. Stop the fire when the brown rice turns yellowish brown. Pour boiling water into the brown rice pot. The ratio of rice/water is 1 rice/water 7. After soaking for 5 minutes, filter out the brown rice. Brown rice The tea is made. Another example is that the publication number is CN102461688A, and the disclosure date is May 23, 2012, which discloses a brown rice tea and a preparation method thereof, which consists of the following steps: (1) brown rice is baked at 160-180° C. for 30-30° C. Cool for 60 minutes to obtain the roasted brown rice raw material; (2) crush to 60-80 mesh; (3) add tea powder to the roasted brown rice raw material powder in a mass ratio of 1:4-4:1 , mixed evenly in a mixing tank, (4) packed in paper bags of 20-40 grams per bag, and made. Another example is a method for making germinated brown rice tea, which is composed of germinated brown rice and tea leaves, and is characterized in that: the specific steps are as follows: a) Remove the chaff from the big-embryled rice to make large-embryo brown rice, wash it with sterile water Wash it clean; b) Soak the washed large-embryo brown rice in sterile water at 20-25°C for 30-48 hours until it germinates slightly and turn white to make germinated large-embryo brown rice; c) Put the germinated large-embryo brown rice in 10-20°C Drying with cold air at 15°C for 50-60 minutes; d) initially baking the air-dried germinated brown rice with large embryos at 50-60°C for 60-90 minutes, and then baking at 70-90°C for 90-120 minutes; Stir-fry the roasted germinated brown rice with large embryos for 20-30 minutes until brown, and cool naturally; f) Grind the fried germinated brown rice with large embryos and tea leaves into 30-40 mesh particles respectively, mix them in proportion, It can be packaged separately; the weight ratio of the germinated brown rice with large germ and tea leaves is (5:1)-(1:3). It can be seen that these three methods are currently existing relatively conventional brown rice processing methods, and it is not specified that they can solve the problem of large loss of nutrient substance - γ-aminobutyric acid.

Another example is the Chinese invention patent whose publication number is CN102919470A and whose publication date is 2013-02-13A, which discloses a production process of germinated brown rice tea rich in γ-aminobutyric acid, including (1) Brown rice stress germination: A, disinfection soaking: Select brown rice with full grains and no pests and diseases, soak and disinfect the brown rice with sodium hypochlorite aqueous solution according to the known disinfection method, then place it in 10-20 times the volume (V/W) of drinking water, and soak it at 15-30°C for 3-7 hours. B. Stress germination: put the soaked brown rice in drinking water of 15-25 times the volume (V/W), and germinate at 15-35°C for 6-60 hours in a ventilated and dark place, with the air flow rate of 0.6-2.0 L/min, until the bud length is 1-15mm. (2) Drying: dehydrate the germinated brown rice to about 13% water content by a known drying method. (3) Roasting: the dried germinated brown rice adopts the method of combining baking and frying to bake the unique aroma of brown rice; when roasting germinated brown rice, the temperature is controlled at 120-180°C for 30-90 minutes; When making, the temperature is 150-220°C, and the time is controlled at 10-50 minutes. (4) Sterilization and packaging: the germinated brown rice is sterilized by microwave for 2 to 3 minutes and then vacuum-packed to obtain whole germinated brown rice tea. But, firstly, there are many substantive differences between the patented method and the present invention, and secondly, the method does not indicate that it can solve the problem of high waist 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.

Contents of the invention

Aiming at the shortcomings and deficiencies in the existing brown rice tea processing methods, the object of the present invention is to provide a brown rice tea processing method, so that the obtained brown rice tea product has a high content of γ-aminobutyric acid and a low bursting rate of the product, and can effectively improve the quality of the brown rice tea. The quality of tea products.

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 comprises the following steps:

(1) Brown rice soaking:

The brown rice after paddy ridge is soaked in drinking water for 8-10 hours after pretreatment,

(2) Brown rice germination:

The soaked brown rice is placed in an LED blue light incubator, and irradiated with 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) Stage variable temperature drying:

The germinated brown rice is dried with segmented hot air. In the first stage, the brown rice is dried at a temperature of 70-75°C to a moisture content of 22-27%. In the second stage, the temperature is lowered 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 roasting process is adopted. The first stage: the temperature of the frying machine is controlled at 95-105°C, and the frying is done for 20-25 minutes; the second stage: the temperature of the frying machine is controlled at 145-155°C, and the frying Cooking for 20-25 minutes; the third stage: the temperature of the frying machine is controlled at 175-185°C, frying for 8-12 minutes, until the moisture content of brown rice is 3-5%,

(5) Packaging:

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

As a preference, according to a processing method for improving the quality of brown rice tea according to the present invention, in the step (1): the drinking water temperature for soaking the brown rice is 25-30°C. Soaking brown rice at 25-30°C is beneficial to the germination of brown rice and the accumulation of γ-aminobutyric acid.

As a preference, according to a processing method for improving the quality of brown rice tea according to the present invention, wherein, the pretreatment in the step (1) refers to the removal and cleaning of the brown rice after paddy ridges.

Preferably, according to a 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 endogenous protease, glutamic acid decarboxylase and other key enzyme activities under the appropriate intensity of LED blue light, promote the accumulation of γ-aminobutyric acid, and improve the nutritional quality of rice tea.

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

Compared with prior art, the beneficial effect of the present invention is:

1. Assisted germination of brown rice under LED blue light irradiation of appropriate intensity, compared with natural germination without blue light irradiation, can effectively activate endogenous protease, glutamic acid decarboxylase and other key enzyme activities, promote the accumulation of γ-aminobutyric acid, improve Nutritional qualities of rice tea.

2. The drying of brown rice adopts segmental 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 bursting rate of brown rice in the process of roasting brown rice. Yield.

3. Brown rice frying adopts gradient heating and frying, which can effectively reduce the loss of γ-aminobutyric acid, and reduce the rate of rice grain bursting and scorching.

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

detailed description

Below in conjunction with embodiment, the content of the present invention is described more specifically. 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 this industry. Unless otherwise specified, the methods used in the examples are common techniques in the art.

Description of main raw materials:

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

Example 1

A processing method for improving the quality of brown rice tea comprises the following steps:

(1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and then soaked in clean drinking water for 9 hours. The temperature of the soaking water is 28°C.

(2) Brown rice germination: put the soaked brown rice in an LED blue light incubator, and irradiate it with LED blue light for 14 hours. The intensity of the blue light is 25 μmol.m ^-2 .s ^-1 . 82-87%.

(3) Stage-variable temperature drying: The germinated brown rice is dried by stage hot air. In the first stage, the brown rice is dried at a temperature of 72°C until the moisture content is 25%, and in the second stage, the temperature is lowered to 50°C and the moisture content is 13%. .

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

(5) Packing: After brown rice frying, let it cool down to room temperature, and then use 0.1mm thick aluminum foil bags to pack into finished brown rice tea.

Three batches of duplicate samples were taken for testing.

Comparative example:

(1) Brown rice soaking: Brown rice is soaked in clean drinking water for 9 hours after decontamination and cleaning, and the soaking water temperature is 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) Brown rice drying: the germinated brown rice is dried with hot air at a temperature of 65° C. until the water content is 13%.

(4) Frying of brown rice: After the brown rice is dried, fry it with a frying machine at 180° C. until the water content is 4%.

(5) Packing: After brown rice frying, let it cool down to room temperature, and pack it into finished brown rice tea with 0.1mm thick aluminum foil bags.

Three batches of duplicate samples were taken for testing.

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

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

(2) Determination of waist cracking rate: take 100 grains of brown rice tea products, and check the cracking of the waist under the cracking lamp. If there is a crack in the horizontal direction, but it does not penetrate the entire rice grain, it is called mild cracking; the crack runs through the entire rice grain in the horizontal direction. , weighing the waist burst. Waist burst rate = (total number of rice grains with mild burst and above mild burst/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 comparative example is 70.3mg/100g; the brown rice processed by the method of embodiment 1 After germination (before drying), the content of gamma-aminobutyric acid is 118.7mg/100g, which is 68.8% higher than that of the comparative example, indicating that the use of LED blue light irradiation of the present invention to assist germination can effectively promote the accumulation of gamma-aminobutyric acid. Increase the content of gamma-aminobutyric acid in germinated brown rice. The final gamma-aminobutyric acid content of the brown rice tea product processed by the method of Comparative Example is 8.2mg/100g; 2.5 times that of example, illustrate adopting the technical scheme of segmental variable temperature drying of the present invention and gradient heating frying, can effectively reduce the loss of γ-aminobutyric acid in the processing process, improve product γ-aminobutyric acid. In addition, the brown rice tea product processed by the method of Comparative Example has a waist burst rate of 25.2%; the brown rice tea product processed by the method of Example 1 has a waist burst rate of 9.1%, illustrating that the technical scheme of the present invention can effectively reduce brown rice frying process High waist burst rate, improve yield rate.

Can show thus: compared with the method of comparative example, the method of the present invention can effectively promote the accumulation of gamma-aminobutyric acid in the brown rice germination process, reduce the loss of gamma-aminobutyric acid in the processing process, and reduce the bursting of brown rice tea products. Waist rate, increase yield, improve the nutritional quality of brown rice tea.

Example 2

A processing method for improving the quality of brown rice tea comprises the following steps:

(1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and soaked in clean drinking water for 9 hours, the temperature of the soaking water is 26°C.

(2) Brown rice germination: put the soaked brown rice in an LED blue light incubator and irradiate it with LED blue light for 14 hours. The intensity of the blue light is 22 μmol.m ^-2 .s ^-1 . 80-85%.

(3) Stage-variable temperature drying: The germinated brown rice is dried by stage hot air. In the first stage, the brown rice is dried at a temperature of 70°C to a moisture content of 22%, and in the second stage, the temperature is lowered to 49°C and dried to a moisture content of 13%. .

(4) Stir-frying with gradient heating: after the drying of the brown rice, adopt the roasting process of gradient heating: the first stage: the temperature of the frying machine is controlled at 100°C, and fry for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, Fry for 20 minutes; the third stage: control the temperature of the frying machine at 180°C, and fry for 8 minutes.

(5) Packing: After brown rice frying, let it cool down to room temperature, and pack it into finished brown rice tea with 0.1mm thick aluminum foil bags.

Three batches of duplicate samples were taken for testing. The test results show that the technical effect of Embodiment 1 is achieved, so details are not repeated one by one.

Example 3

A processing method for improving the quality of brown rice tea comprises the following steps:

(1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and then soaked in clean drinking water for 9 hours. The temperature of the soaking water is 30°C.

(2) Brown rice germination: put the soaked brown rice in an LED blue light ^incubator , and irradiate it with LED blue light for 14 hours. The intensity of the blue light is ^27μmol . 85-90%.

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

(4) Stir-frying with gradient heating: after the drying of the brown rice, adopt the roasting process of gradient heating: the first stage: the temperature of the frying machine is controlled at 100°C, and fry for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, Fry for 20 minutes; the third stage: control the temperature of the frying machine at 180°C, and fry for 11 minutes.

(5) Packing: After brown rice frying, let it cool down to room temperature, and pack it into finished brown rice tea with 0.1mm thick aluminum foil bags.

Three batches of duplicate samples were taken for testing. The test results show that the technical effect of Embodiment 1 is achieved, so details are not repeated one by one.

Example 4

A processing method for improving the quality of brown rice tea comprises the following steps:

(1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and then soaked in clean drinking water for 9 hours. The temperature of the soaking water is 29°C.

(2) Brown rice germination: put the soaked brown rice in an LED blue light incubator and irradiate it with LED blue light for 14 hours. The intensity of the blue light is 26μmol.m ^-2 .s ^-1 . 80-85%.

(3) Stage-variable temperature drying: The germinated brown rice is dried by stage hot air. In the first stage, the brown rice is dried at a temperature of 75°C to a moisture content of 24%, and in the second stage, the temperature is lowered to 48°C and dried to a moisture content of 14%. .

(4) Stir-frying with gradient heating: after the drying of the brown rice, adopt the roasting process of gradient heating: the first stage: the temperature of the frying machine is controlled at 100°C, and fry for 20 minutes; the second stage: the temperature of the frying machine is controlled at 150°C, Fry for 20 minutes; the third stage: control the temperature of the frying machine at 180°C, and fry for 8 minutes.

(5) Packing: After brown rice frying, let it cool down to room temperature, and pack it into finished brown rice tea with 0.1mm thick aluminum foil bags.

Three batches of duplicate samples were taken for testing. The test results show that the technical effect of Embodiment 1 is achieved, so details are not repeated one by one.

Claims (5)

1. a processing method for improving the quality of brown rice tea is characterized in that it is carried out in the following steps: (1) Brown rice soaking: The brown rice after paddy ridge is soaked in drinking water for 8-10 hours after pretreatment, (2) Brown rice germination: The soaked brown rice is placed in an LED blue light incubator, and irradiated with 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) Stage variable temperature drying: The germinated brown rice is dried with segmented hot air. In the first stage, the brown rice is dried at a temperature of 70-75°C to a moisture content of 22-27%. In the second stage, the temperature is lowered 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 roasting process is adopted. The first stage: the temperature of the frying machine is controlled at 95-105°C, and the frying is done for 20-25 minutes; the second stage: the temperature of the frying machine is controlled at 145-155°C, and the frying Cooking for 20-25 minutes; the third stage: the temperature of the frying machine is controlled at 175-185°C, frying for 8-12 minutes, until the moisture content of brown rice is 3-5%, (5) Packaging: After the brown rice is fried, it is spread to cool to room temperature, and the brown rice tea is packaged to obtain the finished product. 2. A kind of processing method for improving brown rice tea quality as claimed in claim 1, is characterized in that, in described step (1): the drinking water temperature of soaking brown rice is 25-30 ℃. 3. a kind of processing method that improves brown rice tea quality as claimed in claim 1, is characterized in that, the pretreatment in described step (1) refers to the brown rice behind the paddy ridge through impurity removal and cleaning. A processing method for improving the quality of brown rice tea according to claim 1, characterized in that, in the step (2): the light intensity of the LED blue light is 20-28 μmol.m ^-2 .s ^-1 . 5. A kind of processing method that improves brown rice tea quality according to claim 1, is characterized in that, in described step (5): brown rice adopts the aluminum foil packaging bag of 0.1mm thickness to be packed into brown rice tea finished product.