A kind of production method and product rich in gamma-aminobutyric acid rice product

An aminobutyric acid rice and aminobutyric acid technology, applied in the field of food processing, can solve the problems of ineffective activation of enzyme activity, long brown rice germination time, low conversion efficiency, etc., and achieves soft color, reduced fat content, and soluble sugar content. improved effect

Active Publication Date: 2015-08-19
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Publication No. CN101352216 has a long germination time for brown rice, without accelerating germination, it cannot effectively activate the activity of enzymes in brown rice during germination, and the product form is limited to rice soup
The document with the publication number CN101283754 uses nutrient solution to soak and accelerate germination, which can activate the enzyme activity in the brown rice body, but the brown rice has not undergone biotransformation treatment after germination, and there is a problem of low conversion efficiency, and the product is single

Method used

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  • A kind of production method and product rich in gamma-aminobutyric acid rice product
  • A kind of production method and product rich in gamma-aminobutyric acid rice product
  • A kind of production method and product rich in gamma-aminobutyric acid rice product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the production of the germinated brown rice of high gamma-aminobutyric acid (GABA)

[0035] Separating the newly harvested paddy huskers and rice paddies to obtain raw brown rice, removing broken grains, moldy grains and heterochromatic grains, disinfecting the raw raw rice with 0.05% sodium hypochlorite solution, and washing away residual sodium hypochlorite components with tap water; The volume ratio of brown rice and calcium chloride solution with a concentration of 0.2% is 4: 1. Soak the raw brown rice at a temperature of 30° C. for 6 hours, wash it with tap water afterwards, and spread the raw brown rice soaked and cleaned On a mesh tray or mesh belt that can drain water, send it to a culture room for cultivation to germinate. Keep it at 90-99% to get germinated brown rice. When using in the next step, the gained germinated brown rice is cleaned 3 times with tap water, part of the germinated brown rice is broken and made into germinated brown rice sl...

Embodiment 2

[0040] Example 2: High γ-aminobutyric acid filling and its application in the production of heart-infused rice rolls and sandwich rice cakes

[0041] According to the method of Example 1, after high GABA germinated brown rice milk is prepared, rice milk according to mass ratio: powdered sugar: salt: fat: gum arabic: starch: sodium diacetate: dehydroacetic acid=100: 10: 2: 60 : 14:3:0.04:0.01 The ratio of rice milk is made into fillings; the fillings are poured into the rice roll embryos or sandwiched between two rice cake embryos, and then puffed at 160-180°C to get heart-filled rice rolls and sandwich rice crackers. Carry out sensory evaluation (using five-grade scoring method, and 1-2 points, 3-4 points, 5-6 points, 7-8 points and 9-10 points) Divided into five grades of scoring; the evaluation criteria are shown in Table 2) and the obtained and common fillings, rice rolls and sandwich rice cakes are colorimetrically measured with the gamma-aminobutyric acid assay (Yao Sen,...

Embodiment 3

[0049] Embodiment 3: the production of high gamma-aminobutyric acid (GABA) rice balls, rice sticks, and rice pieces

[0050] Germinated rice was prepared according to the method of Example 1. Steam at 100°C for 45 minutes to steam the rice grains, then dry at 60°C until the water content is below 15% to obtain cooked rice, and puff the cooked rice at 120°C or higher for 57 minutes to obtain puffed rice. Heat the white granulated sugar syrup to 80-90° C., and stick the puffed rice into sticks (or balls or blocks) according to the mass ratio of puffed rice: syrup=100:18 to obtain high-GABA rice sticks, rice balls, and rice nuggets. The rice balls obtained by the method have puffed and plump granules, less cracks on the surface of the rice granules, stronger rice flavor, light yellow color and crisp taste.

[0051] The rice balls obtained by this method and the rice balls made of brown rice and refined rice with the same formula and the same variety were colorimetrically measure...

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PUM

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Abstract

The invention belongs to the technical field of food processing. It specifically relates to a production method and product of rice products rich in γ-aminobutyric acid. The invention steps are: 1) cleaning and disinfection of raw materials; 2) preparation of germinated rice; 3) obtaining dry germinated rice by adopting high-temperature, high-humidity and segmental drying methods; Rice milk containing gamma-aminobutyric acid; 5) using the obtained rice milk as a raw material and adding auxiliary materials to make fillings rich in gamma-aminobutyric acid; GABA-shaped or spherical or block-shaped food; 7) Use the obtained rice milk as raw material and add auxiliary materials to make rice milk rich in γ-aminobutyric acid; 8) Use the obtained rice milk as raw material and add auxiliary materials to make rice milk rich in γ-aminobutyric acid Gamma-aminobutyric acid lozenges. The invention also discloses its preparation method.

Description

technical field [0001] The invention belongs to the technical field of food processing, is related to the technical field of rice deep processing, and specifically relates to a production method and product of rice products rich in γ-aminobutyric acid Background technique [0002] my country is a big rice production and consumption country in the world. Traditionally processed ordinary brown rice is rich in nutrition, but it cannot be accepted by people for a long time due to its poor taste and digestion and absorption rate. With the improvement of rice processing level, people eat white rice as staple food, but its More than 60% of the nutrients of the original rice are lost. With the improvement of people's living standards and changes in consumption concepts, consumers not only require rice to have good eating quality, but also pay more attention to the nutritional value and health care function of rice. On the basis of retaining the rich nutrients of brown rice, germinat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/185A23L2/38A23P1/14A23L7/20A23P10/28
Inventor 赵思明陈芸熊善柏赵阿丹丁俊胄李江涛
Owner HUAZHONG AGRI UNIV
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