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Technique for producing germinating brown rice vinegar and products thereof

A technology of germinated brown rice and production process, applied in the preparation of vinegar, microorganisms, methods based on microorganisms, etc., to achieve the effects of reducing the chance of pollution, easy control of production conditions, and less impurities

Inactive Publication Date: 2008-07-09
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, GABA-rich germinated brown rice is currently mainly used as a staple food, and other forms of health food have rarely been developed as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take germinated brown rice, soak it in water for 24 hours, steam it until it explodes, turn the rice and cool it down, mix in 3% distiller’s koji (Suzhou Tianjiu Yao), mix well, build a nest, and let it saccharify at 25°C for 48 hours to adjust the solubility of the saccharification solution Solid content, make its mass ratio be 30%. Saccharomyces cerevisiae (Shanghai Difa Brewing Biological Products Co., Ltd.) with a volume ratio of 6% was inoculated, left to ferment at 25°C, stirred once every 12 hours for the first 2 days, and then closed for 4 days. After the alcohol fermentation is finished, adjust the alcohol content so that the volume ratio does not exceed 8%; add wheat bran and rice husk, the amount of which is 50% of the mass of germinated brown rice; after mixing, inoculate the acetic acid bacteria "Shanghai Niang 1.01" Shanghai Difa Brewing Biological Products Co., Ltd.), the volume ratio of the inoculum was 8%, and it was left to ferment at 28°C, and the uns...

Embodiment 2

[0030] The steaming and cooling process of germinated brown rice is the same as that in Example 1, and the distiller's yeast with a mass ratio of 4% is mixed in, and a nest is built after mixing well, and left to stand for saccharification at 28° C. for 36 hours. Adjust the soluble solids content of the saccharification solution so that its mass ratio is 25%, inoculate Saccharomyces cerevisiae with a volume ratio of 9%, and the fermentation process is the same as in Example 1. After the alcohol fermentation is finished, adjust the alcohol content so that the volume ratio does not exceed 8%; add wheat bran and rice husk, the amount of which is 50% of the mass of germinated brown rice; after mixing, inoculate the acetic acid bacteria "Huniang 1.01", The volume ratio of the inoculum is 12%, and it is left to ferment at 30°C, and the fermented grains are turned over every 24 hours. When the acetic acid fermentation lasted for 5 days, 1.5% salt by mass was added to the vinegar ferm...

Embodiment 3

[0032] Germinated brown rice cooking, cooling process is the same as embodiment 1. Stir in distiller's yeast with a mass ratio of 5%, build a nest after mixing well, and stand at 30°C for saccharification for 24 hours. Adjust the soluble solids content of the saccharification solution so that its mass ratio is 20%, inoculate Saccharomyces cerevisiae with a volume ratio of 12%, and the fermentation process is the same as in Example 1. After the alcohol fermentation is finished, adjust the alcohol content so that the volume ratio does not exceed 8%; add wheat bran and rice husk, the amount of which is 50% of the mass of germinated brown rice; after mixing, inoculate the acetic acid bacteria "Huniang 1.01", The volume ratio of the inoculum is 16%, and it is left to ferment at 32°C, and the fermented grains are turned over every 24 hours. When the acetic acid fermentation reaches 4 days, add salt with a mass ratio of about 1.5% to the vinegar grains, turn the grains and mix well,...

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PUM

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Abstract

The invention relates to a process technology of germinated brown rice vinegar and products, belonging to the technical filed of agricultural products processing, which is characterized in that the invention adopts germinated brown rice as the main raw material via saccharifying, alcoholic fermentation and acetic fermentation to obtain the germinated brown rice vinegar which contains abundant health care components such as gamma-aminobutyric acid (GABA) and the like. The method is high in industrialization degree, which reserves the functional components such as GABA and the like when obtaining the vinegar and the end product is clear and transparent, wherein the GABA content is 200-350mg / l, which is a novel health-care rice vinegar product.

Description

technical field [0001] The invention relates to a production process of germinated brown rice vinegar rich in γ-aminobutyric acid (GABA) and a product thereof, belongs to the technical field of deep processing of agricultural products and its production, and relates to grain processing condiments and a production method thereof. Background technique [0002] Germinated brown rice is to germinate brown rice to a certain bud length to obtain a brown rice product composed of young sprouts and endosperm with bran layer. During the germination process of brown rice, a large number of zymogens are activated and released, which decomposes and transforms the substances in it. After brown rice germinates, the content of essential amino acids such as lysine and tryptophan increases significantly, and more importantly, GABA can be enriched during the germination process of brown rice. GABA is a neurotransmitter in the mammalian brain and bone marrow that activates cerebral blood flow,...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12R1/865
Inventor 解春艳顾振新韩永斌陈志刚杨振东范龚健
Owner NANJING AGRICULTURAL UNIVERSITY
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