Preparation method for germinated brown rice milk through multi-enzyme bioconversion

A technology of germinated brown rice and its production method, which is applied in food science, functions of food ingredients, food preparation, etc., can solve problems such as the loss of functional components of filter residues, and achieve the effects of improving the color and taste of beverages, improving stability, and saving water

Inactive Publication Date: 2014-02-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Relatively good food quality can be obtained through these process steps, but food additives are inevitably added during the processing, and the functional components in the filter residue are lost to a certain extent. If no food accesso...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of multi-enzyme biotransformation produces germinated brown rice milk

[0025] 1) Washing and removing impurities: put the brown rice in a washing machine for cleaning, to remove ash, impurities and stones.

[0026] 2) Germination of brown rice: germinate in wet air shower at 25° C. and 85% relative humidity for 16 hours.

[0027] 3) Air explosion treatment: the germinated brown rice is placed in an air explosion machine for air explosion, the air explosion pressure is 0.5Mpa, the steam temperature is 100°C, and the treatment time is 60s.

[0028] 4) Roasting: the air-exploded germinated brown rice grains are placed in an infrared oven for roasting. The baking temperature is 120°C, and the baking time is 10 minutes.

[0029] 5) Pulping: The roasted grains are prepared with a material-to-water ratio of 1:8, and are refined by colloidal grinding for 4 times.

[0030] 6) Enzymolysis: enzymatically hydrolyze the rice milk cellulase, liquefaction enzy...

Embodiment 2

[0035] Embodiment 2, a kind of multi-enzyme biotransformation produces germinated brown rice milk

[0036] 1) Washing and removing impurities: put the brown rice in a washing machine for cleaning, to remove ash, impurities and stones.

[0037] 2) Germination of brown rice: germinate in wet air shower at 25° C. and 95% relative humidity for 8 hours.

[0038] 3) Air explosion treatment: the germinated brown rice is placed in an air explosion machine for air explosion, the air explosion pressure is 1.5Mpa, the steam temperature is 180°C, and the treatment time is 30s.

[0039] 4) Roasting: the air-exploded germinated brown rice grains are placed in an infrared oven for roasting. The baking temperature is 150°C, and the baking time is 5 minutes.

[0040] 5) Pulping: The roasted grains are prepared with a material-to-water ratio of 1:12, and are refined by colloidal grinding for 4 times.

[0041] 6) Enzymolysis: enzymatically hydrolyze the rice milk cellulase, liquefaction enzym...

Embodiment 3

[0046] Embodiment 3, a kind of multi-enzyme biotransformation produces germinated brown rice milk

[0047] 1) Washing and removing impurities: put the brown rice in a washing machine for cleaning, to remove ash, impurities and stones.

[0048] 2) Germination of brown rice: germinate in wet air shower at 25° C. and 95% relative humidity for 12 hours.

[0049] 3) Gas explosion treatment: the germinated germinated brown rice is placed in an air explosion machine for gas explosion, the gas explosion pressure is 1.0Mpa, the steam temperature is 150°C, and the treatment time is 45s.

[0050]4) Roasting: the air-exploded germinated brown rice grains are placed in an infrared oven for roasting. The baking temperature is 120°C, and the baking time is 8 minutes.

[0051] 5) Pulping: the baked grains are prepared with a material-to-water ratio of 1:10, and are refined by colloidal grinding for 4 times.

[0052] 6) Enzymolysis: enzymatically hydrolyze the rice milk cellulase, liquefact...

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PUM

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Abstract

The invention discloses a preparation method for germinated brown rice milk through multi-enzyme bioconversion, and belongs to the field of deep rice processing. The preparation method is characterized in that brown rice is endowed with more nutrients through germination; through gas explosion treatment, the amount of dissolved fiber is increased, and the subsequent enzymolysis is facilitated; the full-bodied characteristic flavor of the germinated brown rice milk is obtained by baking; through enzymolysis, the product stability is improved, a good taste is achieved, and the digestibility is enhanced; through the homogenization of added oil, the product stability is further improved, and the product is endowed with a thicker flavor; through sterilization and filling, the safe and reliable product is obtained. The germinated brown rice milk product is obtained without adding any additive, is rich in functional ingredients of the germinated brown rice and nutrients, has the full-bodied characteristic flavor of the brown rice, and is milky-white, smooth and fine in taste, and uniform and stable in system.

Description

technical field [0001] The invention relates to a method for producing germinated brown rice milk through multi-enzyme biotransformation. Background technique [0002] Brown rice is a complete fruit that can germinate consisting of pericarp, seed coat, aleurone layer, endosperm and germ. Compared with polished rice, brown rice retains the germ, pericarp, seed coat and aleurone layer of rice. Therefore, nutrients and functional substances such as crude fiber, crude fat, water-soluble protein, free amino acid, phytosterol, vitamin E, glutathione peroxidase, magnesium, iron, calcium, potassium, zinc and other trace elements in brown rice higher than polished rice. However, due to the poor edible quality and poor digestion and absorption of brown rice, it is not feasible to promote the consumption of brown rice on a large scale. Germinated brown rice is a way for people to improve the eating quality and digestion and absorption of brown rice. While the quality is improved afte...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/70A23L1/29A23L33/00
CPCA23L2/38A23L2/70A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 周素梅佟立涛钟葵刘丽娅周闲容
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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