Preparation And Storage Properties Of Whole Grain Brown Rice Solid Beverage

Rice is a staple food for half of the world's population.The research and development of rice and related products has become a hot research topic at home and abroad.Brown rice is the caryopsis after the rice is processed and hulled by a hulling machine.Brown rice is more nutritious than polished white rice.At present,the main problems of brown rice and brown rice products are:First,the bad taste caused by the wax fat and high content fiber contained in the brown rice seed coat.Second,the presence of a large number of fats and lipases in the brown rice skin make it Oxidative rancidity is prone to occur,resulting in short shelf life of related foods and difficult storage.To solve these two problems,this study was solved by ultra-fine and superheated steam passivation enzyme treatment.But whole grain brown rice solid beverages need to be cooked to achieve a better taste,energy is saved to simplify the process,while retaining nutrients to the greatest extent.In this study,brown rice was treated with superheated steam Ripen-Blunt Enzyme integrated treatment process,while brown rice was cooked,at the same time,part of the cortex was subjected to passivation enzyme treatment related to fat oxidation related enzymes,using gelatinization degree,lipase and nutrients as evaluation indexes to determine the best treatment process,comminuted brown rice is optimized by crushing process,single-factor formula and orthogonal experiment to prepare whole grain brown rice solid beverage,and the physical and chemical properties during storage.The main conclusions are as follows:(1)Using the degree of gelatinization,sensory evaluation,and lipase activity as indicators to determine the time and temperature of superheated steam Ripen-Blunt Enzyme brown rice.The results show that:Under the condition of superheated steam treatment at 140? for 4 min,when the initial moisture content of brown rice is less than 38.02%,the degree of gelatinization increases with the increase of the initial moisture content,Therefore,brown rice with an initial moisture content of about 38%was used in subsequent studies;When the gelatinization degree of brown rice is less than 85%,the sensory score increases with the increase of the gelatinization degree,when the degree of gelatinization is greater than 85%,there is no significant change in sensory score when the degree of gelatinization increases.Therefore,the brown rice gelatinization degree is 85%as the brown rice ripening standard;After superheated steam treatment at 140? for 16 min,160? for 12 min,180? for 12 min,and 200? for 8 min,Prolonged treatment time Brown rice lipase activity no longer changes significantly,which is the best point of blunt enzyme.At this time,the brown rice has a gelatinization degree of more than 85%;the lipase activity is 7.22 ±0.91 mg/g,6.57±0.56 mg/g,5.41 ± 0.67 mg/g,4.42±0.62 mg/g.(2)Superheated steam Ripen-Blunt Enzyme integrated treatment process parameter determination:The nutrient composition analysis was carried out by comparing the sample with the best blunt enzyme point and the raw brown rice.The results showed no significant changes in protein,fat,total starch and total dietary fiber content.Polyphenols,flavonoids,phenolic acid content,in vitro antioxidant capacity 140-16(SS)samples slightly increased,the remaining three groups have a certain degree of reduction.There is no significant change in the content of y-oryzanol,indicating that ?-oryzanol will not be destroyed under the treatment conditions of superheated steam at high temperature for a long time,and the anaerobic characteristics of superheated steam can more effectively retain y-oryzanol in brown rice.Therefore,brown rice with an initial moisture content of 38%was selected to be treated with superheated steam at 140? for 16 min for the integrated treatment of maturation and inactivation.(3)Optimization of crushing process:As the frequency of impact milling increases,the particle size gradually decreases,and the water absorption index,water solubility index,and suspension stability of brown rice flour show a trend of first increasing and then decreasing.Reaching the highest values at particle sizes of 21.2?m,31.5 ?m,and 21.2 ?m,respectively;the agglomeration rate increases with decreasing particle size.When the sensory evaluation of "color","odor","mouthfeel",and "status" is the highest,the sample particle size is 21.2?m and 18.1 ?m respectively,21.2 ?m,21.2 ?m;according to the physical and chemical and sensory comprehensive evaluation results of brown rice flour,the best crushing frequency is selected as 40 Hz,and the particle size D[4,3]is 21.2?m.(4)Through single factor and orthogonal experiments,the effect of brown rice,oatmeal,soy bean,and white sugar on the sensory score of brown rice solid beverage was studied.It was found that the influence of each factor was yellow bean>brown rice>white granulated sugar>oat.After brewing in boiling water,the optimal formula for each serving is 2 g for soybeans,4 g for brown rice,3 g for oats,and 2 g for white sugar.(5)The solid beverage was prepared according to the optimal formula,the group without heat treatment and the 140-16(SS)group were stored at 25? for 21 weeks.The results showed that the fatty acid,peroxide value and carbonyl group of the 140-16(SS)group The values were significantly lower than those of the untreated group,which were 35.23%,49.20%and 57.64%of the untreated group.