Processing method of sprouted half-polished and obtained sprouted half-polished rice

Abstract

A process for preparing sprouted half-polished rice, which is rich in amino acids, includes such steps as flushing raw long-grained non-glutinous rice, immersing in clean water at 18-24 deg.C for 2-4 hr, germinating at 35-45 deg.C for 11-25 hr while exchanging water every 8-12 hr, and drying at 40-50 deg.C for 4-12 hr.

Description

Technical field:

[0001] The invention relates to germinated brown rice, in particular to a processing method of germinated brown rice. Background technique:

[0002] Rice is the main food of the oriental peoples, and it is also the main source of heat energy for the human body. The traditional rice processing method is husking to obtain brown rice consisting of bran layer, germ and endosperm. Because brown rice is poor in cooking, absorption and mouthfeel, people reprocess brown rice to remove the bran layer to obtain polished white rice that is easy to cook and absorb, and has a good taste. However, during the process of processing brown rice into polished white rice, the germ falls off, and more than 60% of the nutrients are discarded along with the bran layer and germ. The higher the processing precision, the greater the loss of nutrients. According to the determination of scientific workers, compared with brown rice, white rice loses vitamin B 1 77% of vitamin B 2 80...

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