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Method for improving boiling property and palatability of germinated brown rice

A technology for germinated brown rice and cooking properties, which is applied in the field of improving the cooking and palatability of germinated brown rice, can solve the problems of brown rice germ physicochemical and nutritional quality effects, and achieve the effect of improving palatability and cooking properties, scientific process, and low investment

Inactive Publication Date: 2014-04-16
南京丰禾生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the brown rice is germinated and treated with enzymes, although it can soften the cortex, it will affect the physicochemical and nutritional quality of the brown rice germ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] After color sorting, cleaning and disinfection of brown rice, the compound enzyme solution (cellulase: pectinase = 2: 1 (w / w) )) mixing, at 30°C, ultrasonic frequency is 30kHz, 50W ultrasonic treatment for 0.5h; after washing with drinking water, adopt known method to germinate at 28°C constant temperature for 8h; according to known method, the germinated brown rice after cleaning Dry under hot air at 40°C, and then vacuum pack.

Embodiment 2

[0023] After color sorting, cleaning, and disinfection, the brown rice is mixed with a compound enzyme solution with a pH of 4.5 and a concentration of 1.0 g / L at a ratio of 1:4 by mass to volume. h; after being washed with drinking water, germinate for 24 hours at a constant temperature of 30° C. according to a known method; dry the washed germinated brown rice with hot air at 45° C. according to a known method, and then pack it in vacuum.

Embodiment 3

[0025] After the brown rice is color-selected, cleaned and disinfected, it is mixed with a compound enzyme solution with a pH of 5.0 and a concentration of 1.5 g / L at a ratio of 1:6 by mass to volume, and treated at 50°C with an ultrasonic frequency of 60 kHz and 30 W for 3 hours. ; After being washed with drinking water, germinate for 36 hours at a constant temperature of 32° C. according to a known method; according to a known method, the washed germinated brown rice is dried under hot air at 40° C., and then vacuum-packed.

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PUM

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Abstract

The invention relates to a method for improving boiling property and palatability of germinated brown rice, which belongs to the technical field of food machining. The method specifically comprises treating brown rice by using ultrasonic auxiliary external cellulose compound pectinase, and through the synergistic effect of endogenous enzyme activated when the brown rice sprouts, the brown rice cortex is subjected to partial hydrolysis, so as to make the germinated brown rice cortex loose and porous. The germinated brown rice produced by using the method is good in boiling property, light in bran wax taste and good in palatability, and the hardness of the germinated brown rice after being boiled is reduced by 10-30% when being compared with the hardness of the untreated germinated brown rice.

Description

1. Technical field [0001] The invention relates to a method for improving the cooking property and palatability of germinated brown rice, which belongs to the technical field of food processing. 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 γ-aminobutyric acid (GABA), peptides, oryzanol, ferulic acid and other functional ingredients that can promote human health and prevent and treat diseases. However, germinated brown rice is difficult to be accepted by consumers due to its rough taste and difficulty in cooking, so it has not been widely eaten in my country. If the cortex of germinated brown rice is softened, its cooking property and palatability can be improved. Studies have shown that adding...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
CPCA23L29/06A23L5/32A23L7/152A23V2002/00A23V2300/48
Inventor 杨润强王仪峰聂信天施裕松
Owner 南京丰禾生物科技股份有限公司
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