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Preparation method of germinated brown rice

A technology for germinated brown rice and brown rice is applied in the field of preparation of germinated brown rice, and can solve the problems of low FAA content, poor component distribution ratio, and excessive pigment elution of germinated brown rice.

Inactive Publication Date: 2017-04-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are very few enterprises producing colored germinated brown rice at home and abroad. They usually only use a set of conventional technologies such as paddy husk, long-term soaking, high-temperature germination, and ventilation and drying. As a result, it is difficult to avoid the production of germinated brown rice. , FAAs content is not high and component distribution ratio is not good, etc.

Method used

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  • Preparation method of germinated brown rice
  • Preparation method of germinated brown rice
  • Preparation method of germinated brown rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) The black rice variety (BP602) rice harvested in the field is directly dried with a conventional circulation dryer until the water content of the rice is stable at 12.5-13.0%; then it is screened by a selection machine for many times to obtain clean, plump and no damage of grain;

[0027] (2) Carefully shell the above-mentioned clean black rice variety (BP602) with a conventional roughing machine, pay attention to the tightness of the grinding and mixing cylinder, and avoid damaging the embryo and seed coat during the process of shelling;

[0028] (3) Soak the brown rice of the above-mentioned shelled black rice variety (BP602) in 0.5% sodium hypochlorite (pH 5.5) for 4 minutes, then rinse with flowing water for 12 minutes, and clean the surface of the brown rice;

[0029] (4) Place the sterilized black rice variety (BP602) brown rice in clear water at 25°C for 4 hours, and gently shake it every 1 hour to minimize the loss of epidermal melanin;

[0030] (5) Place t...

Embodiment 2

[0034] (1) The red rice variety (BP480) rice harvested in the field is directly dried with a conventional circulation dryer until the water content of the rice is stable at 12.5-13.0%; then it is screened by a selection machine for many times to obtain clean, plump and no damage of grain;

[0035] (2) Carefully shell the above-mentioned clean red rice variety (BP480) with a conventional roughing machine, pay attention to the tightness of the grinding and mixing cylinder, and avoid damaging the embryo and seed coat during the process of shelling;

[0036] (3) Soak the above-mentioned shelled red rice variety (BP480) brown rice in 0.5% sodium hypochlorite (pH is 5.5) for 4 minutes, then rinse with flowing water for 12 minutes, and clean the surface of the brown rice;

[0037] (4) Put the sterilized brown rice of the red rice variety (BP480) in clear water at 22°C for 5 hours, shake it gently every 1 hour, and pay attention to minimize the loss of epidermal melanin;

[0038] (5)...

Embodiment 3

[0042] (1) Dry the white rice variety (BP015) rice harvested in the field directly with a conventional circulation dryer until the water content of the rice is stable at 12.5-13.0%; grain;

[0043] (2) Carefully shell the rice of the above-mentioned clean white rice variety (BP015) with a conventional roughing machine, pay attention to the tightness of the grinding and mixing cylinder, and avoid damaging the embryo and seed coat during the process of shelling;

[0044] (3) Soak the brown rice of the above-mentioned shelled white rice variety (BP015) in 0.5% sodium hypochlorite (pH 5.5) for 4 minutes, then rinse with flowing water for 12 minutes, and clean the surface of the brown rice;

[0045] (4) Put the sterilized white rice variety (BP015) brown rice in clear water at 28°C for 3 hours, and gently shake it every 1 hour to minimize the loss of epidermal melanin;

[0046](5) Place the soaked brown rice on the self-made transparent germination shelf in the automatic temperatu...

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Abstract

The invention discloses a preparation method of germinated brown rice. The preparation method includes the following steps that (1), brown rice is subjected to sterilization processing; (2), the sterilized brown rice is cleaned and then soaked with water at the temperature of 22-28 DEG C for 3-5 hours; (3), the soaked brown rice is germinated for 48-72 hours under the conditions that the temperature is 26-30 DEG C, and relative humidity is larger than 95%; (4), the germinated brown rice is dried, and the germinated brown rice is obtained. According to the preparation method of the germinated brown rice, the brown rice is soaked and germinated after being subjected to sterilization processing, and finally the germinated brown rice is obtained after being dried. By means of the preparation method of the germinated brown rice, the pigment loss can be reduced, microbial pollution is lowered, the content of FAAs is improved, and nutrition quality is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of germinated brown rice. Background technique [0002] Rice is the main food crop planted in most areas of our country. Rice is the staple food of people. It is rich in nutrients, especially colored rice such as black rice, red rice, purple rice, etc., not only contains a lot of nutrients for life activities, such as carbohydrates Compounds, proteins, fats, minerals, B vitamins, dietary fiber, and important bioactive molecules, such as phenolic acids, flavonoids, oryzanol, tocopherols, tocotrienols, etc. [0003] Making and producing colored germinated brown rice as a healthy food for human beings not only retains the nutrients of colored rice itself (especially dietary fiber, VB, VE, oryzanol, polyphenols, etc.), but also improves Many functional nutrients (such as: γ-aminobutyric acid, a non-protein amino acid, the highest content can reach 10 tim...

Claims

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Application Information

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IPC IPC(8): A23L7/20A23L5/20
Inventor 沈圣泉
Owner ZHEJIANG UNIV
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