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Germinated brown rice low in cracking ratio and rich in gamma-aminobutyric acid and production method of germinated brown rice

A technology of germinated brown rice and aminobutyric acid, which is applied in the application, food preparation, food science and other directions, can solve the problem of restricting the application and promotion of germinated brown rice production technology, being difficult to become a raw material that can lightly grind germinated brown rice, and the high rate of sprouting of germinated brown rice. problems, to achieve the effect of reducing the waist burst rate, easy operation and simple equipment

Active Publication Date: 2014-03-19
广西月亮河长寿村生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned various germination techniques are difficult to become raw materials for the production of lightly milled germinated brown rice due to large water consumption, high waste water, high cost, and high waist burst rate of germinated brown rice, which limits the application and promotion of germinated brown rice production technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The brown rice is screened to remove impurities and disinfected with ethanol, and then placed in a humidifying conditioner. First, the germination temperature is controlled at 22°C and the ambient humidity is 70%. The brown rice absorbs water at a water absorption rate of 0.01% / h to a moisture content of 17%, and rests for 1 hour; Then control the germination temperature to be 27°C and the ambient humidity to be 80%, and the brown rice absorbs water at a rate of 0.50% / h to a water content of 21%, and then rest for 1h; Absorb water at a rate of 24% per hour, and rest for 1 hour. Divide brown rice into trays and fill with 2% O 2 +98%N 2 Finally, seal the tray; place the tray in a 12°C incubator to germinate for 12 hours. The germinated brown rice is laid flat in a hot air drying oven, dried at 30°C for 9 hours, cooled to room temperature, sterilized and packaged, and then prepared.

Embodiment 2

[0029] The brown rice is screened to remove impurities and disinfected with ethanol, and then placed in a humidifying conditioner. First, the germination temperature is controlled at 26°C and the ambient humidity is 79%. The brown rice absorbs water at a water absorption rate of 0.30% / h to a moisture content of 20%, and rests for 1 hour; Then control the germination temperature to be 30°C and the ambient humidity to be 89%, the brown rice absorbs water at a rate of 0.7% / h to a water content of 23%, and rest for 1h; Absorb water at a speed of / h to a moisture content of 28%, rest for 1h. Divide brown rice into trays and fill with 5% O 2 +95%N 2 Afterwards, the trays were sealed; the trays were placed in an incubator at 14°C for 8 hours to germinate. The germinated brown rice is laid flat in a hot air drying oven, dried at 40°C for 6 hours, cooled to room temperature, sterilized and packaged, and then prepared.

Embodiment 3

[0031] The brown rice is screened to remove impurities and disinfected with ethanol, and then placed in a humidifying conditioner. Firstly, the germination temperature is controlled at 24°C and the ambient humidity is 75%. Then the germination temperature is controlled to be 28°C and the ambient humidity is 85%, and the brown rice absorbs water at a rate of 0.9% / h to a water content of 21%, and rests for 1 hour; Absorb water at a rate of 26% per hour, and rest for 1 hour. Divide brown rice into trays and fill with 7% O 2 +93%N 2 Afterwards, the trays were sealed; the trays were placed in an incubator at 17°C for 4 hours to germinate. The germinated brown rice is placed in a hot-air drying oven, dried at 37°C for 7 hours, cooled to room temperature, sterilized and packaged.

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Abstract

The invention discloses germinated brown rice low in a cracking ratio and rich in gamma-aminobutyric acid and a production method of the germinated brown rice. The germinated brown rice belongs to biotechnology field of food. A production method for the germinated brown rice comprises the following steps of: screening and purifying a brown rice material; spraying ethanol to disinfect; humidifying and tempering by acid liquor; forcing the brown rice to germinate at a low-temperature low-oxygen environment; and drying in a moderate manner. The prepared germinated brown rice has a cracking ratio within 3%, and 15-30 mg / 100g of GABA (Gamma-amino Butyric Acid). The germinated brown rice prepared by the method provided by the invention has such characteristics of being low in cracking ratio, high in GABA and capable of whitening and the like, thereby solving a problem that the germinated brown rice produced by a traditional technology is high in cracking ratio, difficult to cook, poor in mouthfeel, and cannot be crushed.

Description

1. Technical field [0001] The invention relates to germinated brown rice rich in gamma-aminobutyric acid and low-flavored waist rate and a production method thereof, belonging to the field of food biotechnology. 2. Technical background [0002] Brown rice has vitality, and it can be produced in a suitable temperature and humidity environment to produce germinated brown rice. Compared with ordinary brown rice, germinated brown rice is not only rich in V B1 , V B2 , V E , V K Vitamins such as Ca, Fe, P and other minerals, and contain glutathione, oryzanol, ferulic acid, γ-aminobutyric acid (GABA), peptides and other functional ingredients that can promote human health and prevent and treat diseases. [0003] Germinated brown rice is difficult to be accepted by consumers because of its rough taste and difficult cooking, so it has not been widely eaten in my country. Partially grinding off the bran layer of germinated brown rice improves its cooking and palatability. The s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/185A23L7/20
Inventor 顾振新樊翠耿程欣杨润强
Owner 广西月亮河长寿村生物科技有限公司
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