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Health rice flour containing gama-aminobutyric acid and preparation method thereof

A technology of aminobutyric acid and rice flour, which is applied in the field of rice deep processing, to achieve the effects of intestinal water retention, soft stool immunity, safe and hygienic eating, and improved taste and flavor

Active Publication Date: 2011-04-27
HUNAN SEVDC ECOLOGICAL AGRI & HUSBANDRY TECH PUBLIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortage of technology has become a bottleneck that directly restricts the rapid development of rice intensive processing. At present, the output value ratio before and after rice processing is only 11.2

Method used

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Experimental program
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Effect test

Embodiment 1

[0023] Red rice, fragrant rice and hybrid rice with a germination rate of more than 95% (the three kinds of rice are all produced by Hunan Yancun Ecological Agriculture and Animal Husbandry Technology Co., Ltd., the red rice variety is H007, the fragrant rice variety is R599 and hybrid rice The rice variety is Longliangyou 036) 2000g each, and the content of γ-aminobutyric acid in the three raw materials is 4-6mg / 100g; they are hulled and selected separately to obtain brown rice with complete grains, after mixing the three types of brown rice (Its γ-aminobutyric acid rises to an average content of 5-8 mg / 100 grams) Rinse the surface dust with tap water, soak it in 0.1% sodium hypochlorite solution for 20-40 minutes after cleaning and disinfect it, then clean it with sterile water, and then use Soak in sterile water at a temperature of 20-30°C for 12-24 hours, wash with sterile water after soaking, place at 20-30°C for germination for 36-48 hours, and place the obtained germinat...

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Abstract

The invention discloses health rice flour containing gama-aminobutyric acid and a preparation method thereof. The health rice flour containing the gama-aminobutyric acid takes scented rice, red rice and hybrid rice paddy which have sprouting percentage of over 95 percent, averagely contain 4 to 6 milligrams per 100 grams as raw materials; after sprouting, 100 grams of the finished product contains 40 to 60 milligrams; moreover, 0.5 to 1 percent of oligosaccharide can be added. The invention has the advantages of disclosing the health rice flour containing the gama-aminobutyric acid and the preparation method thereof; the health rice flour containing the gama-aminobutyric acid has special nutritious effects of preventing hypertension, protecting brains, smoothing intestines and stomach, preventing constipation and the like, has a good taste, is safe and healthy, is convenient to take, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of deep processing of rice in food crops, and more specifically relates to a nutritious and healthy rice flour rich in γ-aminobutyric acid and a production method thereof. Background technique [0002] Rice is the grain crop with the largest planting area, the highest yield per unit area, and the largest total output in my country. The annual sown area and total output account for 30% and 40% of the national grain crops respectively, and it plays a pivotal role in my country's grain production. Rice is the staple food of more than 60% of the population in the country, and the consumption accounts for about 85% of the total amount of rice. But present edible rice all is polished white rice, and the seed coat and the germ that contain 64% nutritive element are removed during processing, cause the great waste of precious resource. Although brown rice is rich in nutrients, its cooking and palatability are poor,...

Claims

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Application Information

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IPC IPC(8): A23L1/185A23L1/09A23L33/125
Inventor 刘建新文利新
Owner HUNAN SEVDC ECOLOGICAL AGRI & HUSBANDRY TECH PUBLIC
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