Sprouted whole grain with long quality guarantee period and preparation method of sprouted whole grain

Abstract

The invention discloses sprouted whole grain with a long quality guarantee period and a preparation method of the sprouted whole grain, and belongs to the technical field of deep processing of grain. Ultrasonic cleaning is performed on a soaking process, a high voltage pulse electric field, biological enzymolysis or combination of the high voltage pulse electric field and the biological enzymolysis is performed, a sectional soaking and sprouting manner is adopted for sprouting, so that the sensory quality, the sprouting yield and the sprouting quality of a sprouted whole grain product are improved, and the sprouting loss is reduced. The preparation method disclosed by the invention is simple, soaking temperature and sprouting temperature are low, soaking period and sprouting period are short, energy resources are saved, the preparation method is environmentally friendly; contents and food safety of functional substances, nutritional substances and biological activity substances in the sprouted whole grain product are observably increased and improved; brown rice is taken as an example, the content of gamma-aminobutyric acid of sprouted brown rice prepared by the preparation method disclosed by the invention is 303.8-312.6mg / 100g, the content of glutathione is 16.8-18.3mg / 100g, the content of Inositol Hexaphosphate(IP6) is 460.8-484.4mg / 100g, and the content of dietary fibers is 3.5-3.6mg / 100g.

Description

technical field

[0001] The invention belongs to the technical field of grain deep processing, and in particular relates to a germinated whole grain with a long shelf life 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 ...

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