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Production method of active germinated unpolished rice and its products

A technology of germinated brown rice and its production method, which is applied in the field of grain processing, can solve the problems of reducing the anti-nutritional factors of germinated brown rice, and achieve the effects of easy absorption and digestion by the human body, high content, and reduced loss

Inactive Publication Date: 2008-10-15
HUAZHONG AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although the above-mentioned various patent documents or non-patent documents have reported the preparation method of germinated brown rice, the research on the effect of reducing anti-nutritional factors (such as phytic acid) in germinated brown rice still needs to be further deepened

Method used

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  • Production method of active germinated unpolished rice and its products
  • Production method of active germinated unpolished rice and its products
  • Production method of active germinated unpolished rice and its products

Examples

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Embodiment 2

[0035] Example 2 Examples of using different nutrient solution formulas to produce active germinated brown rice

[0036] According to the operation method of Example 1, different nutrient solution formulas were designed in this example to explore the effect of different nutrient solutions on the nutritional components of soaked brown rice. The formula design of the nutrient solution of the present invention is shown in Table 2.

[0037] Table 2 The formula design of the nutrient solution of the present invention

[0038]

[0039] Note: In the actual application of the formula in Table 2, the water is added to 1L.

[0040] From Table 2, the nutritional components of active germinated brown rice produced with different nutrient solution formulations are shown in Table 3. Ca for germination 2+ / GA 3 Treating brown rice can increase the amylase activity of germinated brown rice and accelerate starch degradation. Vitamin C can enhance the vigor of crop seeds and effectively reduce the...

Embodiment 3

[0043] Example 3 Examples of using different drying methods to produce active germinated brown rice

[0044] According to the operating method of Example 1, this example compares different drying treatments (hot air drying: drying at 50°C for 6 hours; vacuum freeze drying: drying at -50°C, 100Pa for 24 hours; microwave drying: drying at 800W for 4 minutes) to produce active sprouting The nutrient content of brown rice is shown in Table 4. The results in Table 4 show that vacuum freeze-drying has the least impact on the water-soluble sugar, water-soluble protein, free amino acids and vitamin C of germinated brown rice. The main reason is that low temperature inhibits the respiration of microorganisms in the raw materials, reduces the loss of sugar, and inhibits the beauty. Rader reaction, etc.; another good effect of this embodiment is that ordinary hot air drying combined with microwave drying treatment, the various nutrients in the active germinated brown rice have reached the id...

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Abstract

The invention belongs to the technology field of grain processing, specifically a method for producing active germinated brown rice and products thereof. The method comprises the following steps: screening brown rice raw material to remove impurity, washing, sterilizing, soaking in a nutrient fluid supplemented with calcium lactate, gibberellin, phytase, cellulase and vitamin C for 10-36 hours at 10-40 DEG C, draining, incubating for 10-36 hours at 10-40 DEG C under relative humidity of 50-90% to allow germination, drying with hot air of 40-55 DEG C for 0.5-3 hours until the sprout grows about 0.5-1.2 mm in height, drying with 2-10 w / g microwave for 2-10 minutes until the water content of germinated brown rice is below 15%. Compared with the prior art, the germinated brown rice is nutritious, retains almost all nutrients of brown rice and has high nutritional value.

Description

Technical field [0001] The invention belongs to the technical field of food processing. Specifically, the invention relates to a production method of active germinated brown rice and its products. Background technique [0002] my country is the world's largest producer and consumer of rice. Research on the efficient utilization and in-depth development of rice resources is of great significance to increase the added value of rice, promote the conversion of agricultural and sideline products, and improve people's health. [0003] The rice milling process of rice is to obtain brown rice consisting of the bran layer, embryo and endosperm through hulling, and then mill the bran layer and embryo of the brown rice to make refined white rice that is easy to cook, easy to absorb, and taste good. However, about 64% of the nutrient elements in rice are accumulated in the bran layer and germ which account for 10% of the rice quality. The abandonment of the current polished rice is a great w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/186C05G3/00A23L7/25
Inventor 赵思明熊善柏赵莉君姚森荣建华
Owner HUAZHONG AGRI UNIV
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