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Preparation technology for fragrant black glutinous germinated brown rice containing high contents of gamma-aminobutyric acid and chromocor

A technology of germinated brown rice and aminobutyric acid, which is applied in food preparation, application, food science, etc., can solve the problems of unacceptable by consumers, low nutritional content, low economic value, etc., and achieve the improvement of nutritional value, rich nutrition, good taste effect

Inactive Publication Date: 2012-10-31
福建省农业科学院水稻研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the germinated brown rice that has been on the market is made of indica white rice, which contains lower nutritional components than black rice varieties, poor taste, no fragrance, and poor appearance. It is not acceptable to general consumers and has low economic value.

Method used

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  • Preparation technology for fragrant black glutinous germinated brown rice containing high contents of gamma-aminobutyric acid and chromocor

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] (1) Preparation and screening of brown rice: select indica-type fragrant glutinous black rice as raw material, and obtain brown rice after the rice hulls are sieved by a sieve rice mill;

[0018] (2) Disinfection of brown rice: first rinse with tap water 3 times, wash off the bran powder and dust on the surface, after draining, disinfect with 0.2mol / L sodium hypochlorite solution for 25min, then rinse with pure water 3 times;

[0019] (3) Soaking of brown rice: Pour brown rice with a water content of 12% to 15% into a germination tank, soak at a temperature of 20-30°C, soak for 20-28 hours, and keep the air flow at 0.9-2.0L / min;

[0020] (4) Germination of brown rice: After the brown rice absorbs water and swells, discharge the water in the tank, adjust the temperature and humidity, rinse once every 8 hours, and promote the germination of brown rice; the temperature is controlled at 25-35°C, and the bud length is controlled at 0.5-1mm. Germination time 20-28 hours;

[...

Embodiment 2

[0041] The specific steps of the preparation process are:

[0042] (1) Preparation and screening of brown rice: select indica-type fragrant glutinous black rice as raw material, and obtain brown rice after the rice hulls are sieved by a sieve rice mill;

[0043] (2) Disinfection of brown rice: first rinse with tap water 3 times, wash off the bran powder and dust on the surface, after draining, disinfect with 0.2mol / L sodium hypochlorite solution for 25min, then rinse with pure water 3 times;

[0044] (3) Soaking of brown rice: Pour the brown rice with a moisture content of 12% into a germination tank, soak at a temperature of 20°C, soak for 20 hours, and keep the air flow at 0.9L / min;

[0045] (4) Germination of brown rice: After the brown rice absorbs water and swells, discharge the water in the tank, adjust the temperature and humidity, rinse once every 8 hours, and promote the germination of brown rice; the temperature is controlled at 25°C, the bud length is controlled at 0....

Embodiment 3

[0050] The specific steps of the preparation process are:

[0051] (1) Use the indica-type fragrant glutinous black rice special rice varieties "Minzixiang No. 1" and "Minzixiang No. 2" black rice selected by the Fujian Academy of Agricultural Sciences to sieve the rice hulls through a sieve rice mill Then get brown rice.

[0052] (2) Disinfection of brown rice: first rinse with tap water 3 times, wash off the bran powder and dust on the surface, after draining, disinfect with 0.2mol / L sodium hypochlorite solution for 25min, then rinse with pure water 3 times;

[0053] (3) Soaking of brown rice: Pour brown rice with a moisture content of 15% into a germination tank, soak at a temperature of 30° C., soak for 28 hours, and keep the ventilation at 2.0 L / min;

[0054] (4) Germination of brown rice: After the brown rice absorbs water and swells, discharge the water in the tank, adjust the temperature and humidity, rinse once every 8 hours, and promote the germination of brown rice...

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Abstract

The invention provides a novel high gamma-aminobutyric acid, high flavone fragrant black glutinous germinating brown rice and preparation thereof. The germinating brown rice is produced from material of long-shaped fragrant glutinous black rice, which has gamma-aminobutyric content 89mg / 100g, flavone content 8603mg / kg, and protein content 12.4%, wherein the content of amino acid and mineral substances is 3-5 times higher then the ordinary rice. The preparation includes material selecting, husk sieving, sterilizing, cleaning, immersing, sprouting, cleaning, terminating activity of enzyme, microwave drying, checking. The germinating brown rice has thick fragrance of popcorn, great mouth feeling, high content of gamma-aminobutyric acid, flavone and protein, high content of amino acid and mineral, high nutrition value. The germinating brown rice has reasonable materials, easy processing, enhances quality of germinating brown rice, prolongs storage period of the product, has obvious economic value, and provides technological guarantee to popularization of the germinating brown rice as a functional food.

Description

technical field [0001] The invention belongs to the technical field of functional nutritional rice product processing, and more specifically relates to a novel germinated brown rice with high gamma-aminobutyric acid and high flavonoids, fragrant black waxy and a preparation process thereof. Background technique [0002] Brown rice refers to rice grains after paddy husking, which is composed of cortex (rice bran layer), embryo and endosperm. The nutritional value of brown rice is much higher than that of polished white rice, and its nutritional components are mainly concentrated in the bran layer and germ. "Compendium of Materia Medica" records that brown rice has the effect of "harmonizing the five internal organs and good color". However, brown rice is poor in cooking and absorbency, hard in mouthfeel, and accompanied by unpleasant smell of bran. Therefore, brown rice is difficult to be accepted by people; Certain buds are long, and the resulting brown rice product is com...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/305A23L1/185A23L7/20A23L33/105A23L33/175
Inventor 郑向华叶新福卢礼斌叶宁何琴张丹
Owner 福建省农业科学院水稻研究所
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