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Method for producing germinated brown rice with high temperature and high humidity

A technology of germinated brown rice, high temperature and high humidity, applied in food preservation, food preparation, food science and other directions, can solve the problems of single fresh-keeping effect, can not comprehensively inhibit the degradation and loss of nutrients in germinated brown rice, etc., and achieves good bacteriostatic effect, good Growth-promoting effect

Active Publication Date: 2014-06-11
广西鑫来农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the bacteria are on the surface of the grain, the post-harvest sterilization treatment is considered to be the most helpful for the control of microorganisms, but the existing research has not found a simple and easy method to inhibit the contamination microorganisms, and the general fungicides are commonly used Sodium hypochlorite, electro-generated acidic water, electro-generated alkaline water, Ca 2+ processing, or Ca 2+ Combined treatment with gibberellin, but the fresh-keeping effect is relatively simple, and it cannot comprehensively inhibit the degradation and loss of various nutrients in germinated brown rice

Method used

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  • Method for producing germinated brown rice with high temperature and high humidity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Spray 20ml of spice mixture on a cotton ball and place it together with 10 kg of non-glutinous rice and brown rice in a glass container (with a volume of 100 liters) at 75°C and 95% humidity to germinate for 16 hours. The spice mixture is made of thymol (by weight). Percentage 25%), Cinnamaldehyde (20% by weight), Eugenol (20% by weight), Ethanol (35% by weight); (2) Germinated brown rice at 40°C and humidity 65% Slowly soak for 15 minutes; (3) Cool brown rice with natural wind to room temperature, and dry it with natural wind to a moisture content of 14%; (4) Lightly mill the cooled and dried rice grains to remove the outer skin layer to get the rice sprouting brown rice. The germination rate of germinated brown rice is 92%, and the number of colonies is 4.8×10 2 cfu / g.

Embodiment 2

[0024] (1) Add 15ml of spice mixture dropwise and adsorb it on the non-woven fabric, and place it with 10 kg of indica rice and brown rice in a glass container (with a volume of 100 liters) at 70°C and 90% humidity to germinate for 20 hours. 30% by weight), cinnamaldehyde (25% by weight), eugenol (15% by weight), ethanol (30% by weight); (2) Germinated brown rice in an environment of 60°C and humidity 75% Suspend for 10 minutes; (3) Cool the brown rice with natural wind to room temperature, and dry it with natural wind to a moisture content of 15%; (4) Lightly mill the cooled and dried rice grains to remove the outer skin layer to obtain indica rice Germinated brown rice. The germination rate of germinated brown rice is 94%, and the number of colonies is 2.4×10 2 cfu / g.

Embodiment 3

[0026] The experiment of synergistically stimulating the growth of germinated brown rice with thymol, cinnamaldehyde, eugenol and ethanol

[0027] Weigh the unpolished and hulled brown rice, and randomly divide them into groups, each with 10 kg.

[0028] Combine thymol, cinnamaldehyde, eugenol and ethanol (see Table 1 for components and ratios), mix thoroughly to obtain 20ml of composite catalyst, add dropwise to the non-woven fabric, and place it together with 10 kg of brown rice. Sprout for 20 hours in a glass container (100 liters in volume) with a temperature of 90% humidity. The germinated brown rice is slowly resuscitated for 10 minutes at 60°C and 75% humidity. The brown rice that has been slowed down is cooled to room temperature with natural air, and dried with natural air to a moisture content of 15%. The cooled and dried rice grains are lightly milled to remove the outer skin layer to obtain indica rice germinated brown rice. Calculate the germination rate, bud length...

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Abstract

The invention relates to a method for producing germinated brown rice with high temperature and high humidity. The method is characterized in that brown rice is slowly germinated in the environment with high temperature and high humidity and in the presence of volatile antimicrobial spices, is cooled through ventilation and dried after being subjected to tempering, and is slightly ground to obtain the germinated brown rice, wherein the volatile antimicrobial spices mainly comprise thymol, cinnamyl aldehyde, eugenol and ethyl alcohol. The germinated brown rice prepared by the method with high temperature and high humidity almost does not have horizontal cracks, and is rich in nutrition and stable in quality.

Description

Technical field [0001] The invention relates to a method for producing germinated brown rice at high temperature and high humidity, and belongs to the field of processing and preservation of agricultural products. Background technique [0002] Germinated brown rice is a product composed of young sprouts, bran layer and endosperm obtained by germinating brown rice to a certain bud length through physiologically active processing as raw material. Germinated brown rice retains more than 60% of important nutrients in rice, and its nutritional value is ten times that of ordinary white rice. Especially after germination, some active substances with special physiological functions such as γ-aminobutyric acid, glutathione, and γ- Oryzanol, ferulic acid, etc. increased significantly. At the same time, the bran is softened due to the germination, and the taste is fully improved; and after the germination of the brown rice, the sugar and starch in the rice are degraded, thereby increasing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L7/20
CPCA23L3/3472A23L7/152
Inventor 钟业俊
Owner 广西鑫来农业发展有限公司