CN-121970860-A - Method for improving brown rice cooking quality through microwave combined cycle water permeation pretreatment

Abstract

The invention discloses a method for improving cooking quality of brown rice by microwave combined circulating water permeation pretreatment, and belongs to the technical field of food processing. In the method, the initial moisture of brown rice is regulated, then circulating water permeation treatment and microwave treatment are sequentially carried out, the single water spraying amount, the water treatment temperature, the water treatment humidity and the water treatment time are controlled, then microwave treatment is carried out, and then multiple times of circulation are carried out. According to the invention, under the premise of keeping the integral cortex, a uniform gap and a high-efficiency moisture channel are formed at the interface between the cortex and endosperm by the synergistic effect of the microwave heat effect and the moisture permeation, so that the insoluble dietary fiber is promoted to be converted into the soluble dietary fiber, the contents of resistant starch and slow digestion starch are improved, the amylose content and the enthalpy value are reduced, and the thermal stability of the starch paste is enhanced. The cooking time of the treated brown rice is shortened, the hardness is reduced, the elasticity is improved, and the sensory score reaches 80.47 minutes. The method is efficient, green and residue-free, and is suitable for industrial production.

Inventors

• XU WEN
• SUN LIBIN
• HU TAOGANG
• ZHANG CHUANZHI
• ZHANG LIANG
• SUN YU
• ZHANG ZHUO
• LI YUFEI
• DONG ZHEN
• WANG HONG
• WEI YANDI
• MA YUNZHAO

Assignees

• 吉林工商学院

Dates

Publication Date

20260505

Application Date

20260326

Claims (8)

1. 1. The method for improving the cooking quality of the brown rice by combining microwave and circulating water permeation pretreatment is characterized by comprising the following steps of: step one, regulating the initial moisture of the brown rice raw material; uniformly spraying deionized water on the surface of the brown rice adjusted in the first step, uniformly stirring, and then placing the brown rice in a constant temperature and humidity box for standing treatment for 60min; Step three, spreading the brown rice single-layer processed in the step two into microwave treatment; and fourthly, repeating the operations of the second step and the third step to obtain the processed brown rice.
2. 2. The method for improving the cooking quality of brown rice by combined cycle water permeation pretreatment of claim 1, wherein the initial moisture of the brown rice raw material is adjusted to 13.0.+ -. 0.1% in the first step.
3. 3. The method for improving the cooking quality of brown rice by combined cycle water permeation pretreatment according to claim 1, wherein the single water spraying amount in the second step is 1.0% of the quality of brown rice.
4. 4. The method for improving the cooking quality of brown rice by combined cycle water infiltration pretreatment of claim 1, wherein the temperature of the constant temperature and humidity tank in the second step is 25 ℃ and the relative humidity is 85%.
5. 5. The method for improving the cooking quality of brown rice by combining microwave and circulating water permeation pretreatment according to claim 1, wherein in the third step, the microwave treatment power is 450W, and the single treatment time is 30 s.
6. 6. The method for improving the cooking quality of brown rice by combined cycle water permeation pretreatment according to claim 1, wherein the operations of the second and third steps are repeated in the fourth step for four cycles.
7. 7. A brown rice prepared by the method of any one of claims 1-6.
8. 8. Use of the brown rice obtained by the process of any of claims 1-6 or the brown rice of claim 7 for preparing a low glycemic index whole grain food.

Description

Method for improving brown rice cooking quality through microwave combined cycle water permeation pretreatment Technical Field The invention relates to the technical field of food processing, in particular to a method for improving cooking quality of brown rice by microwave combined circulating water permeation pretreatment. Background Brown rice is a whole grain food which still retains the cortex, embryo and endosperm after husking, is rich in dietary fiber, polyphenol, vitamins, minerals, gamma-aminobutyric acid and other functional components, and has a nutritive value remarkably higher than that of polished rice. Epidemiological studies have demonstrated that long-term intake of brown rice helps to reduce the risk of developing chronic diseases such as type 2 diabetes, obesity, etc. However, the brown rice skin contains a large amount of lignin, cellulose, wax and other hydrophobic substances, so that the brown rice skin has compact structure, so that the brown rice skin has difficult moisture permeation, long cooking time and rough mouthfeel in the cooking process, and the consumer acceptance is severely restricted. In order to solve the above problems, various pretreatment methods for brown rice have been developed in the prior art. Wherein, chemical reagent residues are easy to generate in the chemical method, the biological method has long treatment period and high cost, and the industrial production requirements are difficult to meet. The physical method is a research hot spot because of the advantages of high efficiency, environmental protection, no residue and the like. Although microwave treatment can destroy the compact structure of the cortex and shorten the cooking time by internal heating effect, single microwave treatment is easy to cause local overheating, thereby causing the problems of grain cracking, uneven moisture distribution, heat-sensitive nutrient loss and the like. Although the circulating water permeation treatment can supplement the water gradient of the water balance and soften the cortex for many times, the independent action efficiency is lower, and the remarkable modification of the structure is difficult to realize in a short time. Therefore, developing a pretreatment method which can not only destroy the compact structure of the brown rice cortex with high efficiency, but also accurately regulate and control the water distribution and keep the nutrition components has important significance for improving the cooking quality and the eating quality of the brown rice. Disclosure of Invention Aiming at the defects of the brown rice pretreatment method in the prior art, the invention provides a method for improving the cooking quality of brown rice by combining microwave and circulating water permeation pretreatment. The method forms uniform gap between cortex and endosperm by the synergistic effect of microwave heat effect and circulating water permeation water regulation and control on the premise of keeping cortex integrity, and constructs high-efficiency water channel, thereby remarkably improving cooking characteristics and edible quality of brown rice. In order to achieve the above purpose, the invention adopts the following technical scheme: Firstly, the invention provides a method for improving the cooking quality of brown rice by microwave combined cycle water permeation pretreatment, which comprises the following steps: step one, regulating the initial moisture of the brown rice raw material; uniformly spraying deionized water on the surface of the brown rice adjusted in the first step, uniformly stirring, and then placing the brown rice in a constant temperature and humidity box for standing treatment for 60min; Step three, spreading the brown rice single-layer processed in the step two into microwave treatment; and fourthly, repeating the operations of the second step and the third step to obtain the processed brown rice. Preferably, the initial moisture of the brown rice raw material is adjusted to 13.0+ -0.1% in the first step. Preferably, the single water spraying amount in the second step is 1.0% of the brown rice in mass. Preferably, in the second step, the temperature of the constant temperature and humidity box is 25 ℃ and the relative humidity is 85%. Preferably, the microwave treatment power in the third step is 450W, and the single treatment time is 30 s. Preferably, the operations of the second and third steps are repeated in the fourth step and the four cycles are performed. The invention also provides brown rice prepared by the method. The invention also provides the application of the method or the brown rice in preparing the whole grain food with low glycemic index. Compared with the prior art, the method for improving the cooking quality of the brown rice by the microwave combined cycle water permeation pretreatment has the following beneficial effects: according to the invention, under the premise of keeping the integrity of the brown rice cortex,