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Preparation method of seawater rice brown rice enzyme powder

A technology of enzyme powder and seawater, applied in the direction of food science, etc., can solve the problems of restricting the consumption of germinated brown rice of seawater rice, difficulty in digesting and absorbing, time-consuming cooking, etc., and achieve the effect of unique taste, rich nutrition and convenient consumption

Inactive Publication Date: 2016-08-03
WUHAN HAITAO INT BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because seawater rice brown rice is rough, mouthfeel is relatively poor, texture is tight, cooking time-consuming, and also difficult for digestion and absorption, so limit people's edible of seawater rice germinated brown rice

Method used

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  • Preparation method of seawater rice brown rice enzyme powder
  • Preparation method of seawater rice brown rice enzyme powder
  • Preparation method of seawater rice brown rice enzyme powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1) Seawater brown rice preparation: fresh seawater rice, screening, impurity removal, grading, husking, selection, cleaning after forming brown rice, and draining;

[0047] 2) Weigh 10g of grape leaves, 12g of sealwort, 8g of medlar, and 10g of raspberry, add water at a ratio of 1:10, and filter; then add 10% brown sugar water at a mass ratio of 5%, and mix evenly to obtain a culture solution;

[0048] 3) Inoculate the compound probiotic fermentation liquid with 1% of the culture liquid mass in the culture liquid in step 2) and ferment and cultivate it for 7-10 days to obtain the acclimatization liquid;

[0049] The compound probiotic fermentation liquid is a compound probiotic of Saccharomyces cerevisiae (CICC31077 or BNCC181181), Candida utilis (BNCC181244), and Lactobacillus helveticus (CICC6024) at a mass ratio of 0.5:1:1;

[0050] The inoculum amount of the culture solution is 5%;

[0051] 4) Soak the selected and treated seawater brown rice in step 1) in the acclim...

Embodiment 2

[0058] Embodiment 2: with embodiment 1, the difference is,

[0059] 2) Weigh 15g of grape leaves, 10g of sealwort, 10g of medlar, and 9g of raspberry, add water at a ratio of 1:10, and filter; then add 10% brown sugar water at a ratio of 15% by mass, and mix evenly to obtain a culture solution;

[0060] 3) Inoculate the compound probiotic fermentation broth with 1% of the mass of the culture fluid in the culture fluid in step 2) and ferment for 13-14 days to obtain the acclimation fluid;

[0061] The compound probiotic fermentation broth is a compound probiotic of Saccharomyces cerevisiae (CICC31077 or BNCC181181), Candida utilis (BNCC181244), and Lactobacillus helveticus (CICC6024) at a mass ratio of 1.0:1.2:1;

[0062] The inoculum amount of the culture solution is 4%;

[0063] 4) Soak the selected and treated seawater brown rice in step 1) in the acclimation liquid of step 3), the liquid level is 2-3cm higher, and soak for 19-20 hours;

[0064] 7) drying the seawater rice...

Embodiment 3

[0066] Embodiment 3: with embodiment 1, the difference is,

[0067] 2) Weigh 20g of grape leaves, 9g of sealwort, 5g of medlar, and 15g of raspberry, add water in a ratio of 1:10, and filter; then add 10% brown sugar water in a ratio of 10% by mass, and mix evenly to obtain a culture solution;

[0068] 3) Inoculate the compound probiotic fermentation broth with 1% of the mass of the culture fluid in the culture fluid in step 2) and ferment for 12-14 days to obtain the acclimation fluid;

[0069] The compound probiotic fermentation liquid is a compound probiotic of Saccharomyces cerevisiae (CICC31077 or BNCC181181), Candida utilis (BNCC181244), and Lactobacillus helveticus (CICC6024) at a mass ratio of 0.8:1.5:1;

[0070] The inoculum amount of the culture solution is 3%;

[0071] 4) Soak the selected and treated seawater-soaked brown rice in step 1) in the domestication solution of step 3), the liquid level is 2-3cm higher, and soak for 22-24 hours;

[0072] 7) Drying the se...

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Abstract

The invention relates to a preparation method of seawater rice brown rice enzyme powder. The preparation method comprises the following steps: selecting high quality seawater rice, evenly mixing ampelopsis grmsedntarac, polygonatum rhizome, wolfberry, raspberry, water, and brown sugar water to obtain a culture solution; inoculating composite probiotic fermenting liquid containing brewer's yeast, candida utilis, and lactobacillus helveticus to the culture solution to carry out fermentation culture so as to obtain a domesticating solution, wherein the inoculation amount is 1 to 5%; soaking high quality seawater rice brown rice into the domesticating solution for 15 to 24 hours; then transferring the sweater rice brown rice to a germinator, which has the functions of automatic temperature control, atomizing and wetting, and ventilation, to promote germination, then rinsing geminated seawater rice brown rice by water; drying until water content of dried brown rice is 10 to 15%; primarily grinding the brown rice, adding chia seeds and jujube, fully stirring, and carrying out ultrafine grinding to obtain the seawater rice brown rice enzyme powder. Seawater rice brown rice is domesticated, cultured, and geminated in a domesticating solution, the palatability and solubility are good, the enzyme powder can be well digested and absorbed by human body, and has the advantages of user-friendliness, unique taste, rich nutrients, and long shelf life, and the technology is simple and reasonable.

Description

technical field [0001] The invention relates to a preparation method of seawater rice brown rice enzyme powder. Background technique [0002] In November 1986, among the reeds by the beach of Suixi, Zhanjiang, the inventor of sea rice found a plant that was taller than a person, looked like a reed, but had tassels swaying in the wind. Intuitively, the inventor thought it was rice. , but the mature ears of rice are golden yellow, but they are bluish white, and there are 5-6cm burrs on the top of each spikelet, which looks a bit like wheat again. Peeling off the fruit in the ear, it turns out to be red grains that look like rice and wheat, so they named it sea rice. After being identified by Yang Qingwen, a researcher at the Crop Resource Variety Research Institute of the Chinese Academy of Agricultural Sciences, Shanghai rice was identified as "salt-tolerant weedy rice" (a type of rice between wild rice and cultivated rice) in the botanical classification. Variety. Among t...

Claims

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Application Information

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IPC IPC(8): A23L7/152
Inventor 谢小青
Owner WUHAN HAITAO INT BIOTECH CO LTD
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