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Sprouted whole grain with strong inoxidizability and preparation method for sprouted whole grain

An antioxidant, whole grain technology, applied in the field of grain deep processing, to achieve the effect of enhancing relative permeability, short time and large enrichment

Inactive Publication Date: 2015-09-30
TIANJIN ZHONGTIAN JINGKE SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem solved by the present invention is to overcome the defects of the existing whole grain germination process, conduct ultrasonic cleaning on the whole grain in the soaking process, high-voltage pulse electric field, biological enzymatic hydrolysis or a combination of the two, and germinate by adopting segmental soaking and germination methods , which can effectively prevent the soaking liquid from contaminating miscellaneous bacteria and causing odor to penetrate into germinated whole grain products, improving the sensory quality of germinated whole grain products and protecting the environment

Method used

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  • Sprouted whole grain with strong inoxidizability and preparation method for sprouted whole grain
  • Sprouted whole grain with strong inoxidizability and preparation method for sprouted whole grain
  • Sprouted whole grain with strong inoxidizability and preparation method for sprouted whole grain

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A preparation method of germinated brown rice, comprising the steps of:

[0039] 1) Cleaning: put brown rice in an ultrasonic cleaning machine equipped with 0.10% sodium bicarbonate solution at room temperature, power 300W, frequency 25KHz ultrasonic cleaning for 10min, rinse and drain;

[0040] 2) Pre-soaking: Soak the washed brown rice in water for 5 hours at a temperature of 13°C, ventilate once every 35 minutes, and ventilate at a pressure of 0.12MPa. until the moisture content of brown rice is 36%;

[0041] 3) Pre-germination: Drain the soaked brown rice and carry out dark germination in the germination chamber. The dark germination temperature is kept at 22°C, and the dark germination time is 11 hours. During this period, water is sprayed until the moisture content of the brown rice reaches 41%;

[0042] 4) Re-soaking: soak the pre-germinated brown rice in water at a temperature of 44°C for 25 minutes to kill the germ until the moisture content of the brown rice ...

Embodiment 2

[0047] A preparation method of germinated brown rice, comprising the steps of:

[0048] 1) Cleaning: put brown rice in an ultrasonic cleaning machine equipped with 0.05% sodium bicarbonate solution at room temperature, power 200W, frequency 20KHz ultrasonic cleaning for 5min, rinse and drain;

[0049] 2) Pre-soaking: soak the washed brown rice in water for 4 hours at a temperature of 12°C, ventilate once every 30 minutes, and ventilate at a pressure of 0.10 MPa. until the moisture content of brown rice is 35%;

[0050] 3) Pre-germination: Drain the soaked brown rice and carry out dark germination in the germination room. The dark germination temperature is kept at 20°C, and the dark germination time is 10 hours. During this period, water is sprayed until the moisture content of the brown rice reaches 40%;

[0051] 4) Re-soaking: soak the pre-germinated brown rice in water at a temperature of 43°C for 20 minutes to kill the germ until the moisture content of the brown rice rea...

Embodiment 3

[0056] A preparation method of germinated brown rice, comprising the steps of:

[0057] 1) Cleaning: put brown rice in an ultrasonic cleaning machine equipped with 0.15% sodium bicarbonate solution at room temperature, power 400W, frequency 30KHz ultrasonic cleaning for 15min, rinse and drain;

[0058]2) Pre-soaking: Soak the washed brown rice in water for 6 hours at a temperature of 15°C, ventilate once every 40 minutes, and ventilate at a pressure of 0.13MPa. until the moisture content of brown rice is 38%;

[0059] 3) Pre-germination: Drain the soaked brown rice and carry out dark germination in the germination room. The dark germination temperature is kept at 24°C, and the dark germination time is 12 hours. During this period, water is sprayed until the moisture content of the brown rice reaches 42%;

[0060] 4) Re-soaking: soak the pre-germinated brown rice in water at a temperature of 45°C for 30 minutes to kill the germ until the moisture content of the brown rice reac...

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Abstract

The invention discloses a sprouted whole grain with strong inoxidizability and a preparation method for the sprouted whole grain, and belongs to the technical field of grain deep processing. Ultrasonic cleaning is conducted in the soaking process, a high voltage pulse electric field, biological enzymolysis, or combination of the high voltage pulse electric field and the biological enzymolysis is adopted for treatment, a segmented soaking and sprouting manner is adopted for sprouting, the sensory quality, the sprouting yield and quality of the sprouted whole grain are improved, and the sprouting loss is reduced. The preparation method is simple, the soaking and sprouting temperature is low, the period is short, the energy is saved, environment can be protected, the content of functional, nutritional and bioactive materials in the sprouted whole grain is obviously increased, and the food safety is obviously improved. Husked rice can be taken as an example, and according to the sprouted husked rice prepared by the method, the content of gamma-aminobutyric acid is 303.8-312.6 mg / 100 g, the content of glutathione is 16.8-18.3 mg / 100g, the content of inositol hexaphosphate (IP6) is 460.8-484.4 mg / 100 g, and the content of dietary fiber is 3.5-3.6 mg / 100g.

Description

technical field [0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a germinated whole grain with strong oxidation resistance and a preparation method thereof. Background technique [0002] Whole grain refers to the complete natural seed that only removes the outer husk of the seed during the processing of the grain grain, that is, the protective cortex that is not conducive to eating, and preserves all natural nutrition and precision processing, such as the new generation of rice-don't wash rice. It is different from the refined grains that have to use up all the cortex and germ in the current over-processing. Whole grains include four parts: aleurone layer, sub-aleurone layer, germ and endosperm. Each layer has irreplaceable organic nutrients, and more Nutritious, healthier. The cortex is the rough outer layer of the grain, which contains a large amount of cellulose, and more than 50% of the minerals of the seeds are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L1/01A23L1/29A23L7/20A23L5/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/1614A23V2250/16A23V2250/161A23V2250/1642A23V2250/1578Y02P60/80
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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