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Nutritional food with nutrition characteristics of germinated brown rice developed by applying biotechnology and preparation method of nutritional food

A technology for germinated brown rice and nutritious food, applied in the directions of vitamin-containing food ingredients, application, food hydrolysis, etc., can solve the problems of difficult to achieve high content and low content, increase utilization, improve gelatinization degree, and facilitate absorption. Effect

Inactive Publication Date: 2016-10-26
广东东泰乳业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice germ is rich in nutrients such as protein and minerals, and also contains a certain amount of GABA (C 4 h 9 NO 2 ), but the content is very low, even after separation and concentration, it is still difficult to reach a higher content

Method used

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Embodiment Construction

[0025] A method for preparing nutritious food using biotechnology to develop the nutritive properties of germinated brown rice, comprising the steps of:

[0026] (1) Preparation of brown rice: select fresh organic rice produced in the year, after husking, remove rice husk and impurities to obtain brown rice, and use it within 10 days;

[0027] (2) Soak the obtained brown rice in warm water and sterilize with ozone. The process conditions are as follows: soaking temperature is 31°C; ozone action time is 3.8min; ozone concentration is 5.4mg / L, and the sterilization rate reaches 99.994% under these conditions;

[0028] (3) Fully soak the ozone-sterilized brown rice in light salt water for 1 to 1.5 days; the water temperature is not higher than 31°C, and the concentration of light salt water is 0.01 to 0.05wt% to prevent bacterial growth. Change 2 to 3 times a day. secondary water;

[0029] (4) Germination of brown rice: Use a germination device with automatic temperature control...

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Abstract

The invention relates to a nutritional food with nutrition characteristics of germinated brown rice developed by applying a biotechnology and a preparation method of the nutritional food. The preparation method mainly comprises the following steps of selecting fresh organic rice produced in present year, and performing husking and impurity removal to obtain brown rice; performing ozone sterilizing, saline soaking, brown rice germination accelerating, aeration-drying and secondary crushing on the brown rice to obtain superfine germinated brown rice powder; then adding milk powder, white granulated sugar, fructo-oligosaccharide and trace elements; performing gelatinizing, enzymolysis, roller drying, crushing, filling and the like to obtain the nutritional food. According to the nutritional food and the preparation method disclosed by the invention, the content of GABA (Gamma Amino Acid Butyric Acid) is improved by using a biotechnology method, the health-care function of a product is improved, the flavor is improved, added value of brown rice germs can be greatly improved, and economic benefits are increased.

Description

technical field [0001] The invention relates to a nutritious food which uses biotechnology to develop the nutritional properties of germinated brown rice and a preparation method thereof. Germination technology and biotechnology enzymatic method are used to eliminate anti-nutritional components (mainly phytic acid) in brown rice, degrade the fiber structure, strengthen vitamins and trace elements, and improve the bioavailability of protein. Background technique [0002] Rice germ is rich in nutrients such as protein and minerals, and also contains a certain amount of GABA (C 4 h 9 NO 2 ), but the content is very low, even after separation and concentration, it is still difficult to reach a higher content. If it is used as the basic raw material, the content of GABA can be increased through biotechnology, the health function of the product can be enhanced, and the flavor can be improved, which can greatly increase the added value of rice germ and increase the benefit. Whe...

Claims

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Application Information

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IPC IPC(8): A23L7/152A23L33/15A23L33/155A23L33/16
CPCA23V2002/00A23V2250/702A23V2250/7042A23V2250/7044A23V2250/71A23V2300/28A23V2250/1578A23V2250/1642A23V2250/1592A23V2250/606A23V2250/608
Inventor 洪煜鹏袁凤娟
Owner 广东东泰乳业有限公司
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