Preparation method of easy-to-cook whole grain based on microwave-induced cracking
The present disclosure provides a preparation method of an easy-to-cook whole grain based on microwave-induced cracking, and belongs to the technical field of food processing. In the present disclosure, the preparation method of an easy-to-cook whole grain includes the following steps: subjecting a whole grain to a heat-moisture treatment, and conducting short-time microwave-induced cracking, tempering, and cooling to obtain the easy-to-cook whole grain. The easy-to-cook whole grain obtained by the preparation method of the present disclosure has a complete grain, a slightly-expanded volume, and fine cracks on its surface. Compared with unprocessed whole grains, the easy-to-cook whole grain has a water absorption increased from 1.35 times to 1.9 times an original weight of the unprocessed whole grains during rice steaming.
1 . A preparation method of an easy-to-cook whole grain based on microwave-induced cracking, the preparation method comprising following steps in sequence:
subjecting a whole grain to a heat-moisture treatment, and conducting microwave-induced cracking in a continuous microwave processing device, tempering the whole grain in a tempering chamber for 10 min to 15 min such that the whole grain after tempering has a temperature of 40-50° C., with a discharge speed is consistent with a feeding rate in the tempering chamber, and cooling the whole grain to obtain the easy-to-cook whole grain,
wherein the heat-moisture treatment is conducted by boiling water, and
wherein the short-time microwave-induced cracking is conducted at 21 kW to 30 kW for 60 sec to 90 sec.
2 . The preparation method according to claim 1 , wherein the heat-moisture treatment is conducted for 10 sec to 30 sec.
3 . The preparation method according to claim 1 , wherein during the short-time microwave-induced cracking, a bed layer of the whole grain has a thickness of 8 mm to 10 mm and a width of 600 mm to 800 mm.
4 . The preparation method according to claim 2 , wherein a movement speed of the bed layer of the whole grain is 8 m/min to 10 m/min.
5 . The preparation method according to claim 1 , wherein the whole grain comprises brown rice, black rice, oat, and highland barley.