Instant food of germinated brown rice and preparation method of same

A technology of germinated brown rice and a production method, which is applied in the directions of food preparation, food science, application, etc., can solve the problems of long fermentation production cycle, expensive raw materials and high cost, and achieve the effects of shortening production cycle, improving absorption rate and reducing pollution

Inactive Publication Date: 2012-10-03
SHANDONG MEIJING RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is complicated, the raw materials are expensive, and it is not suitable for industrial production
Chinese patent (200610103384.5) a germinated brown rice product and its production method, which combines germinated brown rice and coix seed rice to make rice products, with various raw materials and high cost
Chinese patent (200710063663.8) a non-alcoholic fermented germinated brown rice beverage and its preparation method, using brown rice as raw material, using organic acids, sugar, flavors and fragrances to prepare rice milk, and then making it through germination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]Weigh about 10kg of brown rice with impurities removed, soak it in clean water for 60 minutes, and put it in a constant temperature incubator to keep it warm. The soaking temperature is 20°C, and the soaking time is 24 hours. Change the water every 4 hours. Dry; spray 1% gibberellin warm water automatically every 2 hours during germination culture, germination temperature is 30°C, germination time is 18 hours, and 1.9L / min air is introduced; after germination, rinse the sprouts with clean water, and centrifuge Remove the moisture attached to the surface of the grain; dry the germinated brown rice at 50°C to reduce the moisture content of the rice grain to 6%, and cool it to room temperature; use a plant grinder to grind the germinated brown rice to a fineness of 80 mesh; grind the germinated brown rice Adjust the moisture content of brown rice to 15%; use twin-screw extrusion, the screw speed is 200r / min, and the die head temperature is 150°C; dry at 50°C to reduce the mo...

Embodiment 2

[0036] Weigh about 20kg of brown rice with impurities removed, soak it in clear water for 60 minutes, and put it in a constant temperature incubator to keep it warm. The soaking temperature is 20°C, and the soaking time is 24 hours. Change the water every 4 hours. dry; spray 1.3% gibberellin warm water every 2 hours during germination, germination temperature is 33°C, germination time is 16h, and 1.9L / min air is introduced; Remove the moisture attached to the surface of the grain; dry the germinated brown rice at 52°C to reduce the moisture content of the rice grain to 4%, and cool to room temperature; use a plant grinder to crush the germinated brown rice to a fineness of 60 mesh; Adjust the moisture content of brown rice to 15%; use twin-screw extrusion, the screw rotation speed is 220r / min, and the die head temperature is 160°C; dry at 52°C to reduce the moisture content to below 4%, and cool to room temperature; crush with plants The machine crushes the germinated brown ri...

Embodiment 3

[0038] Weigh about 20kg of brown rice with impurities removed, soak it in clear water for 60 minutes, and put it in a constant temperature incubator to keep it warm. The soaking temperature is 20°C, and the soaking time is 24 hours. Change the water every 4 hours. Dry; spray 1.4% gibberellin warm water every 2 hours during germination culture, germination temperature is 36°C, germination time is 12 hours, and 1.9L / min air is introduced; after germination, rinse the sprouts with clean water, and centrifuge Remove the moisture attached to the surface of the grain; dry the germinated brown rice at 58°C to reduce the moisture content of the rice grain to 3%, and cool to room temperature; use a plant grinder to grind the germinated brown rice to a fineness of 120 mesh; grind the germinated brown rice Adjust the moisture content of brown rice to 15%; use twin-screw extrusion, the screw speed is 280r / min, and the die head temperature is 190°C; dry at 58°C to reduce the moisture conten...

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Abstract

The invention provides an instant food of germinated brown rice and a preparation method of the instant food, and belongs to the technical field of intensive processing of agricultural and sideline products. The instant food is characterized in that germinated brown rice is taken as the main raw material and is added with cane sugar (lactose, malt sugar, sugar alcohol or the like) and starch sugar to obtain instant powder or tablets of germinated brown rice. The preparation method comprises the following steps: the brown rice is germinated, dried, cooled and crushed, is subjected to moisture adjustment and extrusion, and is dried, crushed secondarily, mixed, sterilized and packaged to obtain the instant powder; and the power obtained through secondary crush is granulated, finished, sterilized and packaged to obtain the tablets. By the dry process that the instant powder is prepared through extrusion, nutrient substances of natural rice are reserved, absorptivity of a human body is increased, soaking, pulping, homogenizing and other procedures in the traditional wet process can be cut out; energy consumption is reduced; the process is simplified; pollution is reduced; and production cycle is shortened. The instant powder and tablets of germinated brown rice, prepared through the process, are rich in nutrient elements like Gamma- propalanine, phytic acid, dietary fiber and vitamins, are suitable for being taken by general population like children, students, office workers, patients and middle-aged and elderly people, are particularly suitable for overworking brain workers and people suffering from gastrointestinal dysfunction and obesity, are convenient to take and only need to be soaked in boiled water.

Description

technical field [0001] The invention relates to a deep processing technology of agricultural and sideline products, in particular to a germinated brown rice instant food and a preparation method thereof. Background technique [0002] Germinated brown rice refers to a nutritious rice product that retains the cortex and germ after soaking and germinating brown rice as raw material. After germination, the bran layer fiber of brown rice is softened by enzymatic hydrolysis, which improves the cooking and absorbability of brown rice, and the taste also becomes better. It can be used as a staple food, and its taste is between ordinary rice and brown rice. Some scientists predict that germinated brown rice will become a staple food resource in the 21st century. The research found that germinated brown rice has the following obvious characteristics: germinated brown rice is rich in γ-aminobutyric acid, which is 2 times that of brown rice and 9 times that of white rice. γ-aminobutyri...

Claims

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Application Information

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IPC IPC(8): A23L1/185A23L1/29A23L1/09A23L7/20A23L33/00
Inventor 刘来法
Owner SHANDONG MEIJING RICE
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