Functional nutritious rice and production method thereof

Abstract

A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

Claims

1. A method of producing a functional nutritious rice, wherein the method comprises the following steps: (1) subjecting rice grains to impurity removal, detritus removal, magnetic separation, husking, and husked rice separation to obtain brown rice, followed by subjecting the brown rice to milling, grading sieve passing and rice cooling to obtain peeled brown rice, wherein the milling is carried out by light grinding and multi-mill using a four-roller rice mill, wherein after the milling and grading, the brown rice is cooled to 20-25 C.; (2) subjecting the peeled brown rice to a first polishing using water as the polishing agent and a second polishing using rice bran oil as the polishing agent, obtaining a polished rice, wherein the water is used as the polishing agent in an amount of 6-9 grams per kg of the peeled brown rice; and (3) adding rice bran oil to the polished rice after the second polishing, stirring the same evenly, keeping the mixture still for oil impregnation at 15-20 C. in a dark place while performing ultrasonic treatment on the same, wherein the amount of the rice bran oil used is 0.5-1.5 grams per kg of the peeled brown rice, and wherein the rice bran oil is added with tea polyphenol and vitamin C, which account for 3-8% and 0.5-3% of the weight of the rice bran oil, respectively.

2. The method of producing the functional nutritious rice according to claim 1, wherein the rice is kept still for 3-4 hours, except for the rice being stirred every half hour; and wherein the ultrasonic treatment is carried out for 15-20 minutes at a power of 100-200 w following each stirring operation.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) While the appended claims set forth the features of the present techniques with particularity, these techniques, together with their objects and advantages, may be best understood from the following detailed description taken in conjunction with the accompanying drawings of which:

(2) FIG. 1 is a chart showing an evaluation of rice prepared by different methods;

(3) FIG. 2 is a chart showing measurement of nutritional content in rice processed by different methods; and

(4) FIG. 3 is a chart showing measurement of anti-oxidation performance of rice processed with different rice bran oils;

DETAILED DESCRIPTION OF THE INVENTION

(5) The present invention will now be described in further details with reference to the examples given by the inventors.

(6) Note that the tea polyphenol (content70%) is a fat-soluble tea polyphenol purchased from Xi'an Changyue Phytochemistry Technology Co., Ltd, and the vitamin C palmitate is purchased from Wuhan Jiangmin Huatai Pharmaceutical Chemical Technology Co., Ltd.

Example 1

(7) 100 kg of Nanjing 46 grains was used. The grains were subjected to impurity removal, detritus removal, magnetic separation, husking, and husked rice separation to obtain brown rice, followed by subjecting the brown rice to light grinding and multi-mill with a four-roller rice mill, grading sieve to remove cracked rice and broken rice, and cooling the rice to 20 C., whereby about 90 kg of peeled brown rice was obtained. 810 grams of water was drop-wise introduced as a polishing agent to polish the peeled brown rice. Thereafter, 135 grams of rice bran oil (added with tea polyphenol and vitamin C palmitate, which account for 3% and 3% of the weight of the rice bran oil, respectively) was drop-wise introduced as a polishing agent to give a second polishing to the peeled brown rice. Again, 270 grams of rice bran oil (added with tea polyphenol and vitamin C palmitate, which account for 3% and 3% of the weight of the rice bran oil, respectively) was added into the polished rice, the mixture was stirred evenly, kept still in a dark place at 15-20 C. for 4 hours, wherein the mixture was stirred every half hour while receiving ultrasonic treatment at a power of 100 w for 20 minutes. The rice impregnated with oil was passed through two color sorters to remove the rice of undesired colors, chalky rice and broken rice. The sorted and purified rice was vacuum packed and stored in a dark place at 0 C.

(8) The rice produced according to above example was tested and show the following test indexes:

(9) 1. Organoleptic index

(10) Color: white

(11) Brightness: glittering and translucent, glossy

(12) Odor: strong rice fragrance

(13) Appearance: complete

(14) 2. Quality index

(15) Broken rice2.5%; incomplete rice3.0%; taste score90%; maximum impurity0.25%; rice bran powder0.25%; rice grain4.0%; water content15%.

(16) The respective indexes meet GB1354-2009.

Example 2

(17) 200 kg of Nanjing 9108 grains was used. The grains were subjected to impurity removal, detritus removal, magnetic separation, husking, and husked rice separation to obtain brown rice, followed by subjecting the brown rice to light grinding and multi-mill with a four-roller rice mill, grading sieve to remove cracked rice and broken rice, and cooling the rice to 25 C., whereby about 185 kg of peeled brown rice was obtained. 1110 grams of water was drop-wise introduced as a polishing agent to polish the peeled brown rice. Thereafter, 92.5 grams of rice bran oil (added with tea polyphenol and vitamin C palmitate, which account for 8% and 0.5% of the weight of the rice bran oil, respectively) was drop-wise introduced as a polishing agent to give a second polishing to the peeled brown rice. Again, 92.5 grams of rice bran oil (added with tea polyphenol and vitamin C palmitate, which account for 8% and 0.5% of the weight of the rice bran oil, respectively) was added into the polished rice, the mixture was stirred evenly, kept still in a dark place at 15-20 C. for 3 hours, wherein the mixture was stirred every half hour while receiving ultrasonic treatment at a power of 200 w for 15 minutes. The rice impregnated with oil was passed through two color sorters to remove the rice of undesired colors, chalky rice and broken rice. The sorted and purified rice was vacuum packed and stored in a dark place at 10 C.

(18) The rice produced according to above example was tested and show the following test indexes:

(19) 1. Organoleptic index

(20) Color: white

(21) Brightness: glittering and translucent, glossy

(22) Odor: strong rice fragrance

(23) Appearance: complete

(24) 2. Quality index

(25) Broken rice2.5%; incomplete rice3.0%; taste score90%; maximum impurity0.25%; rice bran powder0.25%; rice grain4.0%; water content15%.

(26) The respective indexes meet GB1354-2009.

(27) The effects of the present invention will be further described below by way of some experimental examples.

Experimental Example 1

(28) Differences in organoleptic quality of the rice processed in various ways were studied.

(29) Nanjing 46 was respectively processed according to the method described in Example 1 and a method similar to that described in Example 1 except that it does not include polishing and impregnation with the rice bran oil. Sensory evaluation was performed on the processed rice and the steamed rice (the ratio of rice and water was 1:1.1). The evaluation results are shown in FIG. 1.

(30) According to FIG. 1, the rice processed according to Example 1 is white, bright, and glossy and has strong fragrance. The rice cooked has brightness, strong fragrance, and smooth and chewy taste. It is obvious that the rice processed according to Example 1 has better organoleptic quality than rice processed without treatment using the rice bran oil.

Experimental Example 2

(31) Differences in nutritional ingredients of the rice processed in various ways were studied.

(32) Nanjing 9108 was respectively processed according to the method described in Example 2 and a method similar to that described in Example 2 except that it does not include polishing and impregnation with the rice bran oil. Measurement was performed on the content of total polyphenols, catechins, vitamin C, total unsaturated fatty acids, oleic acid, linoleic acid, phytosterol and oryzanol in the processed rice.

(33) The measurement on total polyphenols was performed according to GB/T 31740.2-2015; the measurement on catechins was performed according to GB/T 8313-2008, the measurement on vitamin C was performed according to GB/T 6195-1986, the measurement on total unsaturated fatty acids, oleic acid and linoleic acid was performed according to GB 19112-2003, the measurement on phytosterols the measurement on GB/T 25223-2010; and the measurement on oryzanol was performed according to Improvement of Method for Determination of Oryzanol Content (Liu Lanying et al, Heilongjiang Liang Shi, 2004, vol 06,P 37-38). The results are shown in FIG. 2.

(34) As shown in FIG. 2, it is obvious that the content of nutritional ingredients in rice processed according to Example 2 is higher than that of the nutritional ingredients in rice processed without treatment with rice bran oil.

Experiment Example 3

(35) Differences in oxidation resistance of the rice caused by the addition of tea polyphenol and vitamin C into the rice bran oil were studied.

(36) Wuchang rice was respectively processed according to the method described in Example 1 and a method similar to that described in Example 1 except that the rice bran oil used for polishing and oil impregnation does not contain tea polyphenol and vitamin C. The anti-oxidation performance of the processed rice was studied.

(37) Measurement method: the processed rice was placed in an incubator at 35 C. and exposed to the air, and its peroxide value was measured every 24 hours. The measurement of the peroxide value was performed according to Improvement of Method for Determination of Acid Value and Peroxide Value in Nuts (Song Jinhua, Modern Preventive Medicine, 2006, vol 33, P 578-579).

(38) It can be seen that the rice processed according to Example 1 has better oxidation resistance, while the rice processed with rice bran oil containing no tea polyphenol and vitamin C is easily oxidized, as shown in FIG. 3.