Method for improving brown rice germination rate and edible quality through complex enzyme method

A compound enzyme method and compound enzyme technology, which is applied in the field of compound enzyme method soaking to increase the germination rate of brown rice and improve the edible quality, can solve the problems of poor edible quality and long time-consuming production process, and achieve improved use quality, increased water absorption rate, shortened The effect of process time

Inactive Publication Date: 2016-03-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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Problems solved by technology

[0006] The purpose of the present invention is to solve the problems that the current germinated brown rice production process takes a long time and has poor edible quality

Method used

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  • Method for improving brown rice germination rate and edible quality through complex enzyme method
  • Method for improving brown rice germination rate and edible quality through complex enzyme method
  • Method for improving brown rice germination rate and edible quality through complex enzyme method

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Embodiment Construction

[0015] The following examples are given to describe the present invention in detail, but are not limited thereto.

[0016] (1) Remove impurities, broken kernels, no germ kernels, moldy kernels and heterochromatic kernels from the raw brown rice, and then disinfect it with sodium hypochlorite solution, and wash it with pure water three times after disinfection.

[0017] (2) PH5.0 acetic acid-sodium acetate buffer solution is respectively 65% ​​and 35% according to cellulase and xylanase mass percent to prepare the food grade cellulase xylanase compound enzyme that concentration is 0.6g / L The solution was stored in a refrigerator at 4°C until use.

[0018] (3) Put the brown rice in (1) in the compound enzyme solution, mix the enzymolysis uniformly according to the ratio of material to liquid 1:4, and control the enzymolysis temperature at 35°C, and separate the compound enzyme solution from the brown rice after 135 minutes of enzymolysis, The separated brown rice is washed with...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a method for improving brown rice germination rate and edible quality through a complex enzyme method. The method provided by the invention comprises the steps of soaking brown rice in a food-grade cellulose and xylanase complex enzyme solution with a certain concentration, uniformly mixing according to a certain material massic volume ratio, controlling enzymolysis temperature, after performing enzymolysis for a certain period of time, separating the complex enzyme solution from the brown rice, washing the separated brown rice, then placing the brown rice into an incubator with a certain temperature for germination, and preparing germinated brown rice after drying; compared with germinated brown rice produced through a traditional soaking process, the process time for producing the germinated brown rice is effectively shortened, and the production efficiency is improved; the germination rate is improved while the content of gama-aminobutyric acid in the germinated brown rice is increased; partial fiber compositions of the bran layer of the brown rice are effectively degraded, and the cooking and edible quality of the germinated brown rice are improved. The process is free of toxic and side effects and has no pollution to environment.

Description

technical field [0001] The invention belongs to the technical field of food processing. Specifically, the invention relates to a method for improving the germination rate of brown rice and improving the eating quality by soaking in a compound enzyme method. Background technique [0002] Modern scientific research shows that the nutritional value of brown rice is much higher than that of white rice. Brown rice is rich in protein, vitamins, minerals, dietary fiber and minerals, and can provide more comprehensive nutrition than white rice. However, due to the high content of crude fiber in the brown rice bran layer, the palatability and digestibility of brown rice are poor, so the staple food of brown rice has not been widely accepted by consumers. Germinated brown rice is a brown rice product that germinates brown rice to a certain bud length and consists of young sprouts and endosperm with a fibrous bran layer. During the germination process of brown rice, endogenous protea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/28
Inventor 贾富国蒋龙伟曾勇曹斌张亚雄
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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