30results about How to "Increase the content of gamma-aminobutyric acid" patented technology

The invention relates to a production process of germ and corn composite nutritional powder and the product of the production process, and belongs to the technical field of food processing. The production process is characterized in that mixing corn which sprouts in stress with wheat germ which is subjected to microwave enzyme inactivation; performing extrusion and superfine grinding to prepare germ and corn meal; adding carrot meal, spirulina meal, white granulated sugar, maltodextrin and vegetable fat powder into the germ and corn meal; and sterilizing and packaging to prepare the germ and corn composite nutritional powder. The production process is simple and high in industrial degree, so that the germ resource can be further utilized, corn can be completely utilized, and the additional value of agricultural products can be increased. The germ and corn composite nutritional powder produced by the production process is good in dissolubility, fine in taste and high in nutritional value, is rich in gamma-aminobutyric acid, glutathione, octacosanol, dietary fiber and other components, has the functions of improving brain functions, calming nerves, improving sleeping, resisting oxidation, delaying senescence, improving body immunity and the like, and is an ideal health-care nutritional food, wherein the content of gamma-aminobutyric acid in the product is between 20 and 60mg / 100g.

The invention relates to a method for preparing a germinated brown rice ferment drink. Germinated brown rice is processed in an Aspergillus oryzae and Rhizopus oryzae mixed culture manner, is decomposed by using the enzyme system complementarity, and is inoculated with lactic acid bacteria to carry out fermentation. The prepared germinated brown rice ferment drink is rich in organic acids, variousfree amino acids, soluble dietary fibers, and active components which are gamma-aminobutyric acid and SOD, and has the advantages of sour-sweet mouthfeel, convenience in drinking, no additives, excellent nutrition and healthcare effects, great improvement of the raw material utilization rate in a two-stage fermentation process, and great solving of resource wastes of existing brown rice having bad mouthfeel.

The invention discloses a processing method of green tea. The method includes the steps of picking, withering, fixation, spreading and cooling, rolling, drying and packaging. Fresh leaves of tea trees with three leaves on one bud or four leaves on one bud are picked to serve as raw materials, vacuum anaerobic treatment is conducted on the tea leaves, hot wind withering is conducted, withered leaves are put into a fixation machine, the tea leaves are placed on a screen to be spread and cooled, the spread and cooled leaves are put into a rolling machine to be rolled, the rolled leaves are dried for 10-15 min at the temperature of 110-130 DEG C, the leaves are cooled to the normal temperature and dried for 20-25 min at the temperature of 80-100 DEG C, and the dried tea leaves are sealed, packaged, frozen and subjected to fragrance increase, and the finished product is obtained. The tea leaves processed through the method are firm in appearance, jade green in color and luster, stable in quality, durable in fragrance and thick and fresh in taste, and after the tea leaves are brewed into tea, the liquor color is transparent and bright, leaf bottoms are green and tender, and the taste is pure.

The invention discloses a method for preparing germinated brown rice rich in gamma-aminobutyric acid. The method comprises the following steps: step 1, pretreating brown rice raw material by means of freezing stressing; step 2, washing the brown rice obtained in the step 1 by water and draining; step 3, soaking the brown rice obtained in the step 2 in a soaking solution; step 4, geminating the brown rice obtained in the step 3 and then drying at a low temperature to obtain a germinated brown rice finished product. According to the method disclosed by the invention, the soaking solution is added with tea polyphenol in order to play a quite good inhibition effect on microorganisms and floras during germination, so that the content of the gamma-aminobutyric acid in the germinated brown rice can be increased and the taste of the germinated brown rice can be improved as well.

The invention discloses a processing method for green tea. A production method for green tea is modified, the content of gamma-aminobutyric acid in a product is increased, the green odor is eliminated, the integrity of buds and leaves of the tea is good, aromatic substances in the tea are sufficiently converted, beneficial components in the tea are further developed, and the color, aroma and taste of finished tea are better due to the combination of all steps.

The invention relates to the field of fermentation technologies and cosmetics, in particular to a preparation method for producing fermentation liquor with a high [gamma]-aminobutyric acid content byemploying lactic acid bacteria, and an application of fermentation liquor in cosmetics. The preparation method comprises the following steps of: (1) enabling brown rice and barley to sprout, mixing the sprouted brown rice and barley with folium mori, and smashing the mixture to obtain a mixed powder; (2) adding water into the mixed powder for dipping, and conducting filtering to obtain a filtrate;and (3) adding glutamic acids or / and glutamate into the filtrate, inoculating fermentative bacteria, and conducting filtering to obtain the fermentation liquor. The fermentation liquor has the advantages of high [gamma]-aminobutyric acid content, good use effect and no side effects when the fermentation liquor is applied to cosmetics.

The invention discloses gamma-aminobutyric acid rich germinated brown rice and a method for preparing the same. The germinated brown rice is prepared by a step that a raw material of brown rice is soaked in a solution of calcium gluconate and then is cultured in a biochemical incubator, dried and hulled. The method can achieve a yield of brown rice of between 79 and 83 percent, prevent the brown rice from fermentation, mouldness and production of flavacin and ensure food safety, and is simple and low in production cost.

The invention provides a preparation method for increasing the gamma-aminobutyric acid content of tea and belongs to the technical field of tea making technology. The preparation method for increasing the gamma-aminobutyric acid content of tea comprises the following steps: (1) vacuum treatment; (2) anaerobic treatment; (3) anaerobic exchange; (4) withering, and aerobic gas alternation; (5) initial drying; (6) drying; (7) stalk preparation; (8) uniform spreading; and (9) obtaining of gamma-aminobutyric acid white tea. The gamma-aminobutyric acid content of the product obtained according to the preparation method provided by the invention is obviously increased so that the healthcare effect of the white tea is increased.

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

The invention belongs to the technical field of food fermentation, and particularly relates to nutritive salt for directionally regulating and controlling solid state fermentation of vinegar and application of the nutritive salt. The nutritive salt for directionally regulating and controlling the solid state fermentation of the vinegar is prepared from the following components: 0 to 65 parts of glucose, 0 to 65 parts of lactose, 0 to 15 parts of sodium acetate, 0 to 25 parts of galactooligosaccharide, 0 to 25 parts of polydextrose, 2 to 16 parts of monopotassium phosphate, 0 to 10 parts of ammonium sulfate, 0 to 12 parts of maltitol, 0 to 12 parts of glycine betaine, 2 to 12 parts of compound amino acid and 1 to 4 parts of compound vitamin. According to the nutritive salt and a use methodthereof which are disclosed by the invention, a vinegar solid state fermentation nutritive system can be improved, growth and metabolism of microorganisms are promoted, the vinegar solid state fermentation efficiency is obviously improved, and the fermentation period is shortened; furthermore, the content of flavor substances such as non-volatile acid and amino nitrogen in the vinegar can be increased, and the content of functional components such as gamma-aminobutyric acid and extracellular polysaccharide can also be increased.

The invention provides a white tea with a health-maintaining function and a processing technique thereof and belongs to the technical field of tea processing. The white tea is prepared from the following raw materials in parts by weight: 50-70 parts of fresh tea, 2-5 parts of eucommia ulmoides, 3-6 parts of semen cassia, 3-6 parts of orchid, 3-10 parts of roses, 5-10 parts of roxburgh roses, 1-3 parts of fresh lemon and 1-3 parts of scabish. According to the formula of the white tea with the health-maintaining function, fresh tea, eucommia ulmoides, semen cassia, orchid, roses, roxburgh roses, fresh lemon and scabish are prepared into the white tea with the health-maintaining function; the white tea is rich in vitamin B, carotene, organic acid, more than 20 amino acids and more than 10 kinds of microelements beneficial to human bodies; the white tea has the healthcare functions of resisting oxidation, whitening skin, resisting radiation, resisting aging, invigorating the stomach and promoting digestion, activating blood and removing freckles as well as clearing heat and improving eyesight; and the healthcare effect is promoted.

The invention provides high-gamma-aminobutyric acid high-dietary-fiber noodles. The noodles have effects of improving intelligence, intestinal functions and the like, and have equivalent hardness, elasticity and cohesiveness with commercial common fine dried noodles. Furthermore, the invention provides a preparation method of the noodles. According to the preparation method, the taste of noodles can be improved by means of super-fine comminution; by means of germination, endogenous enzyme transformation, super-fine comminution and enzyme hydrolysis composition, the content and utilization of gamma-aminobutyric acid and water-soluble dietary fibers can be improved, the content of nutritional factors can be reduced, and the effect can be improved; and the noodles are prepared by utilizing raw stock of germination, so that tenacity and chewing performance of the noodles can be improved, the taste and flavor are good, and the nutritional digestive absorption rate of the noodles can be improved.

The invention provides a selenium-rich rice wine production process. The production process comprises the following steps: firstly, pouring coarse glutinous rice into a sodium selenite aqueous solution, and inducing germination to obtain germ glutinous rice; then grinding the germ glutinous rice into rice flour, spreading the rice flour to be thin, uniformly spraying a sodium selenite aqueous solution on the surface of the rice flour, steaming for the first time, transferring into a square mold, pressing, demolding, and steaming for the second time to obtain a substrate; then, inoculating morchella strains into the substrate, carrying out spawn running, and obtaining glutinous rice blocks with morchella hyphae; crushing the glutinous rice blocks into glutinous rice flour, washing with water, degreasing, steaming, spreading for cooling, mixing with rhizopus koji, fermenting, and filtering to obtain filtrate; and finally, adding Nanguo pear juice into the filtrate, carrying out microwave treatment, naturally cooling, ageing, filtering and sterilizing to obtain the rice wine. According to the present invention, the obtained rice wine is high in selenium and gamma-aminobutyric acid content, and high in nutritive value; and common glutinous rice is used as a raw material, selenium-rich rice does not need to be specially used, and better production flexibility is achieved.

The invention provides a processing technology of white tea, belonging to the technical field of tea processing. The processing technology comprises the following steps: picking tea, washing, air-drying, withering, top-speed cooling, low-temperature fermentation, hot-air drying, aroma increasing and bagging, wherein the top-speed cooling refers to that the green-killed tea is cooled to -10-0 DEG C within 50s, and the temperature ranging from -10-0 DEG C is kept for 2-4h. The withered tea belonging to slightly-fermented white tea is especially cooled to -10-0 DEG C at top speed, so that water in the tea is fast condensed; the tissues of chlorophyll can be changed in low-temperature fermentation, so that the large majority of chlorophyll is transformed during low-temperature fermentation and the finished product is whiter; the tea is kept at the temperature ranging from -10-0 DEG C for 2-4h, so that the most of tissues in tea leaves can be damaged, beneficial substances of tea polyphenols and the like are released, and volatile aroma substances in the tea leaves can be condensed to lead the aroma to be heavier during soaking.

The invention relates to a making method of tea leaves containing gamma-aminobutyric acid. The making method comprises the following preparation processes of preparing fresh tea leaves, performing alternative fermentation, performing segmented baking and the like. In the preparation process of alternative fermentation, at least five fermentation steps are adopted, in each fermentation step, anaerobic fermentation and aerobic fermentation are performed once, and through alternative operation of the anaerobic fermentation and the aerobic fermentation, and through control of processing conditions of fermentation temperature, fermentation time and the like, the made tea leaves have light tartaric acid taste for improving the muffled sour and foul odor caused by simple anaerobic fermentation, and besides, the content of the gamma-aminobutyric acid in the tea leaves can be increased.

The invention belongs to the technical field of further processing of grain, and in particular relates to a process for optimizing the production of germinated brown rice. The process is characterized in that the engineering method is used to simulate according to the natural germinating process of rice in a soil environment condition, the high germination rate and high gamma-aminobutyric acid content in germinated brown rice are the targets, and on that basis, the optimization process parameter combination meeting the demands on water absorption, temperature, ventilation and other conditions for germination of brown rice are obtained. Compared with the traditional brown rice germination process, the process, provided by the invention, has the advantages that the link of soaking is avoided, so that the natural germination rules of brown rice are met, no sewage is produced, the loss on dissolution of nutritional substances of the brown rice in soaking is avoided, and the energy consumption for drying of the germinated brown rice due to excessive water sucking in the soaking link can also be decreased. With the adoption of the process for optimizing, the germination rate of brown rice can be increased by 5 to 7%, and the gamma-aminobutyric acid content in germinated brown rice can be increased by about 2.4 times.

The invention belongs to the technical field of food processing, and specifically relates to highland barley germinated rice with high gamma-aminobutyric acid content, and a processing method and an application thereof. The processing method comprises the following steps: removing dust from highland barley rice so as to obtain clean highland barley rice; placing the clean highland barley rice in ahigh-temperature environment of 55-70 DEG C for 6-12 h so as to obtain sterilized highland barley rice; soaking the sterilized highland barley rice in warm water containing a bacteriostatic agent at40-50 DEG C for 8-10 h, wherein the bacteriostatic agent is an iron salt solution; performing germination treatment on the soaked highland barley rice by adopting a constant-temperature and constant-humidity incubator or a germination device until germination is finished; and drying the germinated highland barley rice so as to obtain the highland barley germinated rice. With the method provided bythe invention, infectious microbe infections like mildew and rancidity are avoided in the highland barley germination process; loss of nutrient substances is reduced; highland barley germination is neat; the germination rate is 97% or above; meanwhile, the gamma-aminobutyric acid content of the prepared highland barley germinated rice reaches 69.26 mg / 100 g or above.

The invention provides a peanut product. The peanut product is prepared from peanuts germinated under illumination of a specific wavelength. The peanuts only need to be germinated under illumination of a certain wavelength and then are treated, so operation is easy; the resveratrol content of peanut oil can be obviously improved, and the nutrition and application performance of the peanut oil are improved; and the content of gamma-aminobutyric acid in peanut butter can be remarkably increased, and the nutrition and application performance of the peanut butter are improved.