Preservative of germinated brown rice and preparation method thereof

A technology for germinated brown rice and a preservative, applied in the field of germinated brown rice preservative and preparation, can solve the problems of single fresh-keeping effect, inability to comprehensively inhibit the degradation and loss of nutrients in germinated brown rice, etc., and achieves low cost, local analgesic biodegradability, Simple production process

Inactive Publication Date: 2010-09-22
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the bacteria are on the surface of the grain, the post-harvest sterilization treatment is considered to be the most helpful for the control of microorganisms, but the existing research has not found a simple and easy method to inhibit the contamination microorganisms, and the general fungicides are commonly used Sodium hypochlorite, electro-generated acidic water, electro-generated alkaline water, Ca 2+ processing, or Ca 2+ Combined treatment with gibberellin, but the fresh-keeping effect is relatively simple, and it cannot comprehensively inhibit the degradation and loss of various nutrients in germinated brown rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Add 35g of ascorbic acid, 15g of citric acid and 25g of calcium lactate into 1000g of water one by one, and stir until completely dissolved.

[0017] (2) Add 50g of tea tree oil, 1.2g of Span 80, and 2.8g of Tween 80 to the above emulsion, stir and homogenize twice under a pressure of 50MPa.

Embodiment 2

[0019] (1) Add 33g of ascorbic acid, 13g of citric acid and 22g of calcium lactate into 1000g of water one by one, and stir until completely dissolved.

[0020] (2) Add 52g of tea tree oil, 1.3g of Span 80, and 2.9g of Tween 80 to the above emulsion, stir and homogenize twice under a pressure of 53MPa.

Embodiment 3

[0022] (1) Add 36g of ascorbic acid, 17g of citric acid and 28g of calcium lactate into 1000g of water one by one, and stir until completely dissolved.

[0023] (2) Add 48g of tea tree oil, 1.1g of Span 80, and 2.6g of Tween 80 to the above emulsion, stir and homogenize twice under 48MPa pressure.

[0024] How to use: After the germinated brown rice grains are taken out from the germination liquid and drained, a layer of preservative is evenly sprayed on the surface of the rice grains, and circulated and ventilated and dried for 4-12 hours at 35-50°C to obtain fresh-keeping Treated germinated brown rice; the dosage of antistaling agent is 0.5-2‰ of the quality of brown rice.

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PUM

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Abstract

The invention discloses a preservative of tea tree oil-based germinated brown rice and a preparation method thereof. Aiming at the characteristic and the rule that nutrient components, such as gamma-aminobutyric acid, gamma-oryzanol, ferulic acid and the like are easily degraded and lost in the storage process of germinated brown rice, ascorbic acid, citric acid, calcium lactate, tea tree oil, Tween 80 and Span 80 are compounded and homogenized. The prepared preservative is natural, has high effect and stable performance, better prolongs the shelf life of the germinated brown rice, and also has vitamin C strengthening and calcium-enriching effects.

Description

technical field [0001] The invention relates to a germinated brown rice fresh-keeping agent and a preparation method thereof, belonging to the field of grain fresh-keeping. Background technique [0002] Germinated brown rice is a brown rice product composed of young sprouts, bran layer and endosperm obtained by germinating brown rice to a certain bud length through physiological activation process as raw material. Germinated brown rice retains more than 60% of the important nutrients of rice, and its nutritional value is more than ten times that of ordinary white rice. Especially after germination, some active substances with special physiological functions such as γ-aminobutyric acid, glutathione, γ- Oryzanol, ferulic acid, etc. increased significantly. [0003] However, during the germination process of brown rice, due to the high water content and suitable ambient temperature and humidity conditions, microorganisms are easy to multiply in large numbers, which has become ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L3/3544A23L7/20
CPCY02A40/90
Inventor 钟业俊刘伟刘成梅涂宗财梁瑞红万婕
Owner NANCHANG UNIV
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