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Method for preparing germinated brown rice rich in gamma-aminobutyric acid

A technology of germinated brown rice and aminobutyric acid, which is applied in food preparation, function of food ingredients, food science and other directions, can solve the problems of being susceptible to unfavorable bacteria, long germination time, slow production, etc. It is beneficial to germination and the effect of increasing the content

Inactive Publication Date: 2015-03-25
江西省粮油科学技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The methods for preparing germinated brown rice include: 1. A method for preparing germinated brown rice by repeated low-temperature adversity stress method (CN 101965956B), which uses repeated, short-term low-temperature stress and high-temperature accelerating germination alternately to make active oxygen slowly produced to improve germination rate, and produce new varieties of germinated brown rice with better taste, but the process is complicated and the germination time is long
2. A method for preparing germinated brown rice using pulsed strong light (CN 102166004B), which uses impurity removal, cleaning, draining, pretreatment in a pulsed strong light device, soaking in a neutral or weak acid soaking solution, and making the rice grains The germinated brown rice is easy to cook, easy to absorb, and has a good taste, but the germination time is long, and the enrichment effect of GABA is not obvious.
4. The processing method of germinated brown rice and the germinated brown rice produced therefrom (CN 100345479 C), which uses methods such as washing with water, soaking at room temperature, germination, and drying to prepare germinated brown rice, but the germination time is long, and the production process is vulnerable to disadvantages. The influence of bacteria, affecting the flavor of the product

Method used

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  • Method for preparing germinated brown rice rich in gamma-aminobutyric acid

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Experimental program
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Effect test

Embodiment 1

[0030] A method for preparing germinated brown rice rich in gamma-aminobutyric acid, comprising the following steps:

[0031] In the first step, 1000 g raw brown rice obtained from the processing of medium indica rice produced in the current year was taken, and 1000 g raw raw brown rice was subjected to freezing stress pretreatment; the temperature of freezing stress pretreatment was -5 ℃, and the duration of freezing stress pretreatment was 1 h .

[0032] In the second step, the brown rice is washed with tap water for three consecutive times; the brown rice is washed and drained at normal temperature and pressure;

[0033] In the third step, soak the brown rice obtained in the second step in 3000 g soaking liquid; the soaking temperature is 33 °C, and the soaking time is 10 h.

[0034] The preparation method of described soaking liquid is:

[0035] a, preparing a tea polyphenol solution with a mass concentration of 0.5%;

[0036] b, adding citric acid to the tea polyphenol...

Embodiment 2

[0040] In the first step, 1000 g raw brown rice processed from medium indica rice produced in the current year was used for freezing stress pretreatment; the temperature of freezing stress pretreatment was 0 ℃, and the duration of freezing stress pretreatment was 0.5 h.

[0041] In the second step, the brown rice is washed with tap water for three consecutive times; the brown rice is washed and drained at normal temperature and pressure;

[0042] In the third step, soak the brown rice obtained in the second step in 2000 g of soaking liquid; the soaking temperature is 28 °C, and the soaking time is 8 h.

[0043] The preparation method of described soaking liquid is:

[0044] a, preparing a tea polyphenol solution with a mass concentration of 0.2%;

[0045] b, adding citric acid to the tea polyphenol solution to adjust the pH value to 6.0, and the obtained product is the soaking liquid.

[0046] In the fourth step, the soaked brown rice was placed in an airtight constant tempe...

Embodiment 3

[0048] In the first step, 1000 g raw brown rice obtained from the processing of medium indica rice produced in the current year was taken, and 1000 g raw raw brown rice was subjected to freezing stress pretreatment; the temperature of freezing stress pretreatment was -3 ℃, and the duration of freezing stress pretreatment was 0.8 h .

[0049] In the second step, the brown rice is washed with tap water for three consecutive times; the brown rice is washed and drained at normal temperature and pressure;

[0050] In the third step, soak the brown rice obtained in the second step in 2500 g of soaking liquid; the soaking temperature is 30 °C, and the soaking time is 9 h.

[0051] The preparation method of described soaking liquid is:

[0052] a, preparing a tea polyphenol solution with a mass concentration of 0.3%;

[0053] b, adding citric acid to the tea polyphenol solution to adjust the pH value to 6.2, and the obtained product is the soaking liquid.

[0054] In the fourth ste...

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Abstract

The invention discloses a method for preparing germinated brown rice rich in gamma-aminobutyric acid. The method comprises the following steps: step 1, pretreating brown rice raw material by means of freezing stressing; step 2, washing the brown rice obtained in the step 1 by water and draining; step 3, soaking the brown rice obtained in the step 2 in a soaking solution; step 4, geminating the brown rice obtained in the step 3 and then drying at a low temperature to obtain a germinated brown rice finished product. According to the method disclosed by the invention, the soaking solution is added with tea polyphenol in order to play a quite good inhibition effect on microorganisms and floras during germination, so that the content of the gamma-aminobutyric acid in the germinated brown rice can be increased and the taste of the germinated brown rice can be improved as well.

Description

technical field [0001] The invention relates to a method for preparing germinated brown rice, in particular to a method for preparing germinated brown rice rich in gamma-aminobutyric acid. Background technique [0002] As one of the most potential raw materials of whole grain food, germinated brown rice is composed of young germ, bran layer and endosperm obtained by germinating brown rice to a certain bud length with shelled rice as raw material and treated with physiological activation process. brown rice products. It retains more than 60% of the important nutrients of rice, and its nutritional value is more than ten times that of ordinary rice. Germinated brown rice is rich in γ-aminobutyric acid, dietary fiber, phytic acid, γ-oryzanol and other active ingredients, which have health functions such as reducing the incidence of cardiovascular and cerebrovascular diseases, preventing digestive tract cancer, and anti-aging. [0003] γ-aminobutyric acid is an amino acid that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L7/20
CPCA23V2002/00A23V2200/30A23V2250/038A23V2250/2132A23V2300/20
Inventor 吕齐明徐焱周远付晓如潘少鹏何胜军
Owner 江西省粮油科学技术研究所
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