Germinated whole grain and preparation method thereof

A whole grain, dark germination technology, applied in the field of grain deep processing, to achieve strong vitality, increase production rate, adenosine triphosphate (ATP) content, and large enrichment effect

Inactive Publication Date: 2015-08-26
宁夏家道回乡农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem solved by the present invention is to overcome the defects of the existing whole grain germination process, conduct ultrasonic cleaning on the whole grain in the soaking process, high-voltage pulse electric field, biological enzymatic hydrolysis or a combination of the two, and germinate by adopting segmental soaking and germination methods , which can effectively prevent the soaking liquid from contaminating miscellaneous bacteria and causing odor to penetrate into germinated whole grain products, improving the sensory quality of germinated whole grain products and protecting the environment

Method used

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  • Germinated whole grain and preparation method thereof
  • Germinated whole grain and preparation method thereof
  • Germinated whole grain and preparation method thereof

Examples

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Effect test

Embodiment 1

[0038] A preparation method of germinated brown rice, comprising the steps of:

[0039] 1) Cleaning: put brown rice in an ultrasonic cleaning machine equipped with 0.10% sodium bicarbonate solution at room temperature, power 300W, frequency 25KHz ultrasonic cleaning for 10min, rinse and drain;

[0040] 2) Pre-soaking: Soak the washed brown rice in water for 5 hours at a temperature of 13°C, ventilate once every 35 minutes, and ventilate at a pressure of 0.12MPa. until the moisture content of brown rice is 36%;

[0041] 3) Pre-germination: Drain the soaked brown rice and carry out dark germination in the germination chamber. The dark germination temperature is kept at 22°C, and the dark germination time is 11 hours. During this period, water is sprayed until the moisture content of the brown rice reaches 41%;

[0042] 4) Re-soaking: soak the pre-germinated brown rice in water at a temperature of 40°C for 18 minutes to kill the germ until the moisture content of the brown rice ...

Embodiment 2

[0047] A preparation method of germinated brown rice, comprising the steps of:

[0048] 1) Cleaning: put brown rice in an ultrasonic cleaning machine equipped with 0.05% sodium bicarbonate solution at room temperature, power 200W, frequency 20KHz ultrasonic cleaning for 5min, rinse and drain;

[0049] 2) Pre-soaking: soak the washed brown rice in water for 4 hours at a temperature of 12°C, ventilate once every 30 minutes, and ventilate at a pressure of 0.10 MPa. until the moisture content of brown rice is 35%;

[0050] 3) Pre-germination: Drain the soaked brown rice and carry out dark germination in the germination room. The dark germination temperature is kept at 20°C, and the dark germination time is 10 hours. During this period, water is sprayed until the moisture content of the brown rice reaches 40%;

[0051] 4) Re-soaking: soak the pre-germinated brown rice in water at a temperature of 38°C for 15 minutes to kill the germ until the moisture content of the brown rice rea...

Embodiment 3

[0056] A preparation method of germinated brown rice, comprising the steps of:

[0057] 1) Cleaning: put brown rice in an ultrasonic cleaning machine equipped with 0.15% sodium bicarbonate solution at room temperature, power 400W, frequency 30KHz ultrasonic cleaning for 15min, rinse and drain;

[0058] 2) Pre-soaking: Soak the washed brown rice in water for 6 hours at a temperature of 15°C, ventilate once every 40 minutes, and ventilate at a pressure of 0.13MPa. until the moisture content of brown rice is 38%;

[0059] 3) Pre-germination: Drain the soaked brown rice and carry out dark germination in the germination room. The dark germination temperature is kept at 24°C, and the dark germination time is 12 hours. During this period, water is sprayed until the moisture content of the brown rice reaches 42%;

[0060] 4) Re-soaking: soak the pre-germinated brown rice in water at a temperature of 42°C for 20 minutes to kill the germ until the moisture content of the brown rice reach...

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Abstract

The invention discloses a germinated whole grain and a preparation method thereof, and belongs to the technical field of deep processing of grains. The whole grain is subjected to ultrasonic washing, high-voltage pulsed electric field treatment, biological enzymolysis or combined high-voltage pulsed electric field and biological enzymolysis treatment in a soaking process, and a segmented soaking and germination manner for germination is adopted, so that the sensory quality, germination yield and quality of a germinated whole grain product are improved, and germination loss is reduced. The preparation method is simple, low in soaking and germination temperature, short in cycle, energy-saving and environment-friendly. The content of functional, nutritional and bioactive substances in the germinated whole grain product is remarkably increased, and food safety is remarkably improved. For example, for brown rice, germinated brown rice prepared by the preparation method has gamma-aminobutyric acid content of 303.8 to 312.6 mg / 100 g, glutathione content of 16.8 to 18.3 mg / 100 g, IP6 content of 460.8 to 484.4 mg / 100 g and dietary fiber content of 3.5 to 3.6 mg / 100 g.

Description

technical field [0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a germinated whole grain and a preparation method thereof. Background technique [0002] Whole grain refers to the complete natural seed that only removes the outer husk of the seed during the processing of the grain grain, that is, the protective cortex that is not conducive to eating, and preserves all natural nutrition and precision processing, such as the new generation of rice-don't wash rice. It is different from the refined grains that have to use up all the cortex and germ in the current over-processing. Whole grains include four parts: aleurone layer, sub-aleurone layer, germ and endosperm. Each layer has irreplaceable organic nutrients, and more Nutritious, healthier. The cortex is the rough outer layer of the grain, which contains a large amount of cellulose, and more than 50% of the minerals of the seeds are contained in the cortex. Germ co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/186A23L1/01A23L1/29A23L7/25A23L5/10A23L33/00
CPCA23V2002/00A23V2200/30Y02P60/80
Inventor 陈玮琳
Owner 宁夏家道回乡农业开发有限公司
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