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Germinated brown rice nutrition bar and preparation method thereof

A technology for germinated brown rice and germinated brown rice flour is applied in the directions of food ingredients as taste improvers, food ingredients as odor improvers, and functions of food ingredients to achieve the effects of reducing blood lipids, having suitable taste and facilitating promotion.

Inactive Publication Date: 2017-05-17
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, in the existing germinated brown rice food, there is no precedent for applying Gynostemma pentaphyllum.

Method used

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  • Germinated brown rice nutrition bar and preparation method thereof

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preparation example Construction

[0016] A preparation method of germinated brown rice nutrition bar includes the following steps:

[0017] Step1: Prepare the germinated brown rice nutrition bar material including 70-85 parts by weight of germinated brown rice powder. The germinated brown rice powder is selected from at least one of germinated brown rice whole powder and de-starchized germinated brown rice powder. It can be understood that the germinated brown rice flour may be selected from whole germinated brown rice flour, or de-starchized germinated brown rice flour, or a mixture of whole germinated brown rice flour and de-starchized germinated brown rice flour.

[0018] Among them, the whole germinated brown rice powder is prepared by the following steps: after adding germinated brown rice to a pulverizer and pulverizing to 10-20 mesh particles, adding clean water to it according to 10-25% of the mass of the prepared germinated brown rice particles, and then adding it to it. It is added to the extruder to exp...

Embodiment 1

[0039] Preparation of whole germinated brown rice powder: After adding 70kg of germinated brown rice to the pulverizer to make granules, 17.5kg of water is added to it. The above-mentioned germinated brown rice particles are added to the puffing extruder at a feed rate of 2 kg / min for puffing and maturation, and the puffed and matured germinated brown rice particles are added to the pulverizer and further pulverized to obtain whole germinated brown rice powder.

[0040] Preparation of Gynostemma pentaphyllum powder: After cutting 0.8 kg of clean Gynostemma pentaphyllum into pieces, the pieces are added to a pulverizer to prepare powder to obtain Gynostemma pentaphyllum powder.

[0041] Preparation of Gynostemma pentaphyllum extract: 0.25 kg of the whole Gynostemma pentaphyllum was added to 10 times its volume of 75% ethanol, and soaked at a temperature of 25° C. for 1 hour. Then soak for 10h at a temperature of 90°C. The whole Gynostemma after soaking is separated from the soaking...

Embodiment 2

[0044] Preparation of whole germinated brown rice powder: After adding 20 kg of germinated brown rice to the pulverizer to make granules, add 5 kg of water to it. The above-mentioned germinated brown rice particles are added to a puffing extruder at a feed rate of 2.5 kg / min for puffing and maturation, and the puffed and matured germinated brown rice particles are added to the pulverizer and further pulverized to obtain whole germinated brown rice powder.

[0045] Preparation of de-starchized germinated brown rice powder: 60 kg of germinated brown rice was added to a rice mill, and the white rice in the germinated brown rice was milled to obtain a de-starchized germinated brown rice concentrate. After adding the de-starchized germinated brown rice concentrate to the pulverizer to make granules, add 12 kg of water to it, and add the above germinated brown rice concentrate to the puffing extruder at a feed rate of 3 kg / min for puffing and maturation Then, the puffed and matured de-...

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Abstract

The invention provides a germinated brown rice nutrition bar and a preparation method thereof and relates to the technical field of foods. The preparation method of the germinated brown rice nutrition bar comprises the following steps: uniformly mixing 70-85 parts by weight of germinated brown rice flour with 1-5 parts by weight of fiveleaf gynostemma herb powder, mixing the obtained mixture with 5-10 parts by weight of vegetable oil and 0.2-4 parts by weight of seasoning agents, and pressing to prepare the germinated brown rice nutrition bar. The seasoning agents comprise edible salt and sweetening agents. The germinated brown rice nutrition bar is prepared by the preparation method of the germinated brown rice nutrition bar. Through the preparation method of the germinated brown rice nutrition bar, fiveleaf gynostemma herb is applied to germinated brown rice products; through germinated brown rice, fiveleaf gynostemma herb, vegetable oil and the seasoning agents, the germinated brown rice nutrition bar has the functions of reducing blood lipid and balancing blood sugar; the germinated brown rice nutrition bar is a leisure food as well as a health food and is moderate in taste and convenient to popularize.

Description

Technical field [0001] The invention relates to the technical field of food, and particularly relates to a germinated brown rice nutritional bar and a preparation method thereof. Background technique [0002] Germinated brown rice is a brown rice product obtained by germinating brown rice to a certain sprout length. The essence is the enzymatic hydrolysis process in which a large number of enzymes contained in brown rice are activated and released, and transformed from a bound state to a free state. Germinated brown rice contains a variety of biologically active substances beneficial to the human body, such as gamma aminobutyric acid, γ-oryzanol, β-acylated sterol glycosides, natural vitamin E and other vitamins, phytin, phenolic substances, dietary fiber, and Minerals, these biologically active substances have the effects of lowering blood sugar, lowering insulin index, anti-oxidation, anti-thrombosis, anti-hypertension and neuroprotection. Germinated brown rice can lower blood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A23L33/10A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/3262A23V2200/328A23V2250/18A23V2250/21A23V2250/262A23V2250/638A23V2250/2482A23V2250/264
Inventor 陈建夏陈王嘉怡张盈娇邓俊琳潘姝璇
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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