Method for improving boiling property and palatability of germinated brown rice

The invention relates to a method for improving boiling property and palatability of germinated brown rice, which belongs to the technical field of food machining. The method specifically comprises treating brown rice by using ultrasonic auxiliary external cellulose compound pectinase, and through t...

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Bibliographische Detailangaben
Hauptverfasser:	WANG YIFENG, YANG RUNQIANG, NIE XINTIAN, SHI YUSONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for improving boiling property and palatability of germinated brown rice, which belongs to the technical field of food machining. The method specifically comprises treating brown rice by using ultrasonic auxiliary external cellulose compound pectinase, and through the synergistic effect of endogenous enzyme activated when the brown rice sprouts, the brown rice cortex is subjected to partial hydrolysis, so as to make the germinated brown rice cortex loose and porous. The germinated brown rice produced by using the method is good in boiling property, light in bran wax taste and good in palatability, and the hardness of the germinated brown rice after being boiled is reduced by 10-30% when being compared with the hardness of the untreated germinated brown rice.