Production technique of fermented brown rice

A production process and technology of brown rice, applied in the direction of yeast-containing food ingredients, functions of food ingredients, bacteria used in food preparation, etc., can solve problems such as disease, waste of resources, and lack of nutrition, so as to improve the taste, increase the content, The effect of preventing constipation

Inactive Publication Date: 2017-05-31
QINGZHOU RONMER BIOLOGY TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regular consumption of refined white rice will lead to nutritional deficiencies, diseases, and affect health
Therefore, it is a great waste of our country's existing resources to discard the germ part of the rice

Method used

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  • Production technique of fermented brown rice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production technology of the fermented brown rice that present embodiment provides, comprises the following steps:

[0020] (1) Cleaning and removing impurities: wash the brown rice once with clear water to remove impurities such as floating dust in the raw brown rice.

[0021] (2) Softening: Soak the cleaned brown rice in water at 25° C. for softening, and keep it for 4 hours to keep its water content at 30%. This step can soften the brown rice, which is beneficial to the subsequent fermentation reaction.

[0022] (3) Fermentation: Add 30 parts by weight of water to 100 parts by weight of softened brown rice, add 5 parts by weight of brown rice flour, and add 1 part by weight of salt; then sterilize at 90° C. for 20 minutes.

[0023] Cool the material to 30° C., inoculate 3 mL of a composite bacterial suspension with an OD value of 1 with 100 parts by weight of the softened brown rice, stir evenly, and then ferment for 5 hours.

[0024] This step degrades part of...

Embodiment 2

[0029] The production technology of the fermented brown rice that present embodiment provides, comprises the following steps:

[0030] (1) Cleaning and removing impurities: the brown rice is washed twice with clear water to remove impurities such as floating dust in the raw material brown rice.

[0031] (2) Softening: Soak the cleaned brown rice in water at 29° C. for softening, and keep it for 6 hours to keep its water content at 35%. This step can soften the brown rice, which is beneficial to the subsequent fermentation reaction.

[0032] (3) Fermentation: Add 40 parts by weight of water to 100 parts by weight of softened brown rice, add 7.5 parts by weight of brown rice flour, and add 3 parts by weight of salt; then sterilize at 92.5°C for 25 minutes.

[0033] Cool the material to 33° C., inoculate 4 mL of the composite bacterial suspension with an OD value of 1.5 with 100 parts by weight of the softened brown rice, stir evenly and then ferment for 7.5 hours.

[0034] Thi...

Embodiment 3

[0039] The production technology of the fermented brown rice that present embodiment provides, comprises the following steps:

[0040] (1) Cleaning and removing impurities: the brown rice is washed 3 times with clear water to remove impurities such as floating dust in the raw brown rice.

[0041] (2) Softening: Soak the cleaned brown rice in water at 33° C. to soften, keep for 8 hours, and keep the water content at 40%. This step can soften the brown rice, which is beneficial to the subsequent fermentation reaction.

[0042] (3) Fermentation: Add 50 parts by weight of water to 100 parts by weight of softened brown rice, add 10 parts by weight of brown rice flour, and add 5 parts by weight of salt; then sterilize at 95° C. for 30 minutes.

[0043] Cool the material to 36° C., inoculate 5 mL of a composite bacterial suspension with an OD value of 2 with 100 parts by weight of softened brown rice, stir evenly, and then ferment for 10 h.

[0044] This step degrades part of the c...

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Abstract

The invention discloses a production technique of fermented brown rice. The production technique comprises the following steps of (1), washing and impurity removal; (2), softening; (3), fermentation with compound bacteria; (4), high-temperature sterilization; (5), low-temperature vacuum continuous drying. The fermented brown rice obtained by the technique provided by the invention accords with the conventional whole-grain cooking and eating method of people on rice; not only is a mouth feel ameliorated, but also the contents of oligosaccharide prebiotics of xylooligosaccharide and the like and gamma-aminobutyric acid are improved. After the fermented brown rice is eaten, not only can an intestinal flora structure be ameliorated, but also diseases of constipation, hypertension, diabetes mellitus, presenile dementia and the like can be effectively prevented. By using the technique provided by the invention, total ingredients of the rice including a rice husk and a germ part can be effectively utilized; not only is the comprehensive utilization rate of a raw a material improved, but also the possibility of environmental pollution is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of fermented brown rice. Background technique [0002] According to the different processing methods and processing precision of rice, products with different nutritional value can be obtained. White rice and brown rice are rice products obtained with different processing precision. The white rice obtains the white rice of different precision according to the difference of its processing precision again. The rice that is generally eaten is all removed from the germ and bran, and even polished on the surface, and processed into completely polished white rice. Completely polished rice loses its ability to germinate due to the removal of the rice husk and germ, and at the same time part of the nutrients are lost. Regular consumption of refined white rice will lead to nutritional deficiencies, diseases, and affect health. Thereby, discardi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/135A23L33/14
CPCA23V2002/00A23V2400/137A23V2400/147A23V2200/32A23V2200/326A23V2200/328A23V2250/76A23V2200/14
Inventor 刘云国张亮荣保刚刘凌霄王海燕顾颖慧
Owner QINGZHOU RONMER BIOLOGY TECH CO LTD
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