Germinated brown rice low in cracking ratio and rich in gamma-aminobutyric acid and production method of germinated brown rice

Abstract

The invention discloses germinated brown rice low in a cracking ratio and rich in gamma-aminobutyric acid and a production method of the germinated brown rice. The germinated brown rice belongs to biotechnology field of food. A production method for the germinated brown rice comprises the following steps of: screening and purifying a brown rice material; spraying ethanol to disinfect; humidifying and tempering by acid liquor; forcing the brown rice to germinate at a low-temperature low-oxygen environment; and drying in a moderate manner. The prepared germinated brown rice has a cracking ratio within 3%, and 15-30 mg / 100g of GABA (Gamma-amino Butyric Acid). The germinated brown rice prepared by the method provided by the invention has such characteristics of being low in cracking ratio, high in GABA and capable of whitening and the like, thereby solving a problem that the germinated brown rice produced by a traditional technology is high in cracking ratio, difficult to cook, poor in mouthfeel, and cannot be crushed.

Description

1. Technical field

[0001] The invention relates to germinated brown rice rich in gamma-aminobutyric acid and low-flavored waist rate and a production method thereof, belonging to the field of food biotechnology. 2. Technical background

[0002] Brown rice has vitality, and it can be produced in a suitable temperature and humidity environment to produce germinated brown rice. Compared with ordinary brown rice, germinated brown rice is not only rich in V B1 , V B2 , V E , V K Vitamins such as Ca, Fe, P and other minerals, and contain glutathione, oryzanol, ferulic acid, γ-aminobutyric acid (GABA), peptides and other functional ingredients that can promote human health and prevent and treat diseases.

[0003] Germinated brown rice is difficult to be accepted by consumers because of its rough taste and difficult cooking, so it has not been widely eaten in my country. Partially grinding off the bran layer of germinated brown rice improves its cooking and palatability. The s...