Method for improving taste and storage quality of prefabricated brown rice meal

According to the method for improving the taste and the storage quality of the prefabricated brown rice, the composition and the structure of cellulose, starch, protein and fat in the brown rice are influenced by adding the quality retention agent in the cooking process of the brown rice, the retent...

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Hauptverfasser:	LIAO NA, TANG XIAOJUN, WANG JIAJIA, WEI ZHENCHENG, ZHANG YAN, LI PING, JIHO CHO, ZHONG LIHUANG, DENG YUANYUAN, LIU GUANG, ZHANG MINGWEI, ZHOU PENGFEI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS 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:	According to the method for improving the taste and the storage quality of the prefabricated brown rice, the composition and the structure of cellulose, starch, protein and fat in the brown rice are influenced by adding the quality retention agent in the cooking process of the brown rice, the retention degree of aroma substances is improved, and the problems that the brown rice is long in cooking and soaking time, hard in cortex and difficult to chew; after being stored, the cooked rice is severely retrogradation, and the taste is easy to deteriorate; the fresh-keeping and soft-keeping normal-temperature storage and transportation of the brown rice can be realized for more than 4 months. 本发明提供了一种提高预制糙米饭食味与储藏品质的方法，糙米饭在蒸煮过程中通过添加品质保持剂影响其中纤维素、淀粉、蛋白质、脂肪的组成与结构，提高香气物质保留程度，解决糙米饭蒸煮浸泡时间长、皮层坚硬难咀嚼，储藏后米饭返生严重、口感易劣变等问题；实现糙米饭保鲜保软常温贮运4个月以上。