Method and technique for producing selenium-rich germinated brown rice

Abstract

The invention relates to a method for producing selenium-enriched germinated brown rice and a process thereof. The method is characterized in that fresh rough rice or brown rice used as a raw material is supplied with water in segments, namely the semi-dry and semi-humid germinated process (the water for germination is specially-prepared selenium containing water with selenium content between 0.1 and 250ppm.). The water supply quantity can ensure the minimum water quantity needed for the germination of the rough rice and the brown rice; the germinated temperature is between 15 and 40 DEG C; the germinated time is between 10 and 72 hours; when the germinated length of 80 percent of the rough rice and the brown rice is between 0.5 and 1mm(the rough rice is processed by the first drying into the brown rice), the rough rice and the brown rice are subjected to gelatinization and enzyme-killing treatments; the germinated brown rice is dried at normal temperature or at the temperature of below 50 DEG C; and the water content of the finished production is less than or equal to 14 percent. The organic selenium content of the selenium-enriched germinated brown rice is 0.9mg / kg; and compared with other brown rice, the r-propalanine content of the selenium-enriched germinated brown rice produced by the method is nearly 40 percent higher. The method has the advantages that the special mechanism of the germination of rough rice and brown rice seeds is utilized; and after the seeds absorb the selenium containing water and are subjected to enzymatical conversion, the contents of the organic selenium and other nutrient components in the rough rice and the brown rice are higher.

Description

technical field [0001] The invention relates to a production method and process of selenium-enriched germinated brown rice, which belongs to the field of deep processing of agricultural products. Background technique [0002] Brown rice is rice that has not been processed after the rice has been shelled. Because brown rice has a layer of seed coat, the germ contains a lot of dietary fiber, minerals and various nutrients, which are still preserved. From a nutritional point of view, brown rice The nutrients in rice are much higher than those in white rice. However, due to the presence of the seed coat, brown rice has a bran-like smell and a hard texture. After ingestion by the human body, the digestibility is poor, and it takes more time to cook than white rice. Due to the wrapping of the seed coat, it is difficult to absorb water, and the cooking time is long. . Therefore, although everyone knows that brown rice is a rare nutritious food. However, due to reasons such as m...

AI Technical Summary

Problems solved by technology

The protein and starch in the rice are degraded, and the sweetness is increased, which solves the problems of poor taste of brown rice and organic transformation of selenium