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Sprouting whole grain with high sprouting rate and preparation method of sprouting whole grain

A whole grain, germination rate technology, applied in the field of grain deep processing, to achieve the effect of improving germination rate and germination uniformity, promoting activation and release, and promoting respiratory metabolism

Inactive Publication Date: 2015-10-07
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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  • Sprouting whole grain with high sprouting rate and preparation method of sprouting whole grain
  • Sprouting whole grain with high sprouting rate and preparation method of sprouting whole grain
  • Sprouting whole grain with high sprouting rate and preparation method of sprouting 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 25 minutes, and ventilate at a pressure of 0.12 MPa. 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 40°C for 18 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 20 minutes, and ventilate at a pressure of 0.10 MPa. At the same time, conduct high-voltage pulse electric field treatment with an electric field strength of 20 kV / cm, a pulse time of 300 μs, and a pulse frequency of 100 Hz. 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%;

...

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 30 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 42°C for 20 minutes to kill the germ until the moisture content of the brown rice reac...

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Abstract

The invention discloses a sprouting whole grain with high sprouting rate and a preparation method of the sprouting whole grain, belonging to the technical field of deep processing of grains. A soaking process is subjected to ultrasonic cleaning, as well as high-pressure pulsed electric field treatment or biological enzymolysis or the combination of the high-pressure pulsed electric field treatment and the biological enzymolysis, and a manner of soaking and sprouting in different stages is adopted, so that the sensing quality and the sprouting yield and quality of the sprouting whole grain product are improved, and the sprouting loss is reduced. The preparation method is simple, the temperature for soaking and sprouting is low, and the period is short, so that energy source is saved, and the preparation method is environment-friendly. The contents of functional, nutritious and biological active substances in the sprouting whole grain product as well as the food safety are significantly improved. For example, in sprouting coarse rice prepared through the preparation method disclosed in the invention, the content of gamma-aminobutyric acid is 303.8-312.6 mg / 100g, the content of glutathione is 16.8-18.3 mg / 100g, the content of inositol pexaphosphate (IP6) is 460.8-484.4 mg / 100g, 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 a high germination rate 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 cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L7/20
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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