Processing method of aminobutyric-acid-enriched tartarian buckwheat whole grain germinated brown rice tea

A technology of tartary buckwheat aminobutyric acid and processing method, which is applied in the field of food processing, can solve problems such as loss of nutritional components, and achieve the effects of easy digestion and absorption, increased GABA content, and strong aroma of the product

Inactive Publication Date: 2017-11-17
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, about 30%-50% of nutrients such as GABA are lost in the processing of common tartary buckwheat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0027] A processing method rich in gamma-aminobutyric acid tartary buckwheat whole grain germinated rice tea, which comprises the following sequential steps:

[0028] (1) Take 50g of yellow tartary buckwheat and black tartary buckwheat that are full and uniform in size and have been removed, mix them together and put them in plastic bags, and fill them with N 2 Pack it, put it in a refrigerator, set the temperature to 10°C, and store it in the dark for 10 hours;

[0029] (2) Spray the tartary buckwheat after the step (1) treatment with a temperature of 35° C. and a concentration of 6.0 mg / ml sodium glutamate oxidation electrolysis solution until the seed moisture mass fraction reaches 35%;

[0030] (3) Place the tartary buckwheat processed in step (2) in a plastic bag and fill it with N 2 Gas to achieve anaerobic state, the humidity is kept at 30%, the temperature is controlled at 35°C, and germination treatment is carried out in the dark for 4 hours;

[0031] (4) In step (3...

Embodiment 3

[0036] A processing method rich in gamma-aminobutyric acid tartary buckwheat whole grain germinated rice tea, which comprises the following sequential steps:

[0037] (1) Select 100 grams of yellow tartary buckwheat with uniform and full particles, mix them together and place them in a sealed inflatable steel cylinder, and fill them with CO 2 and N 2 After reaching the basic anaerobic state, put it into the refrigerator, set the temperature at 6°C, and store it in the dark for 24 hours;

[0038] (2) Soak the tartary buckwheat treated in step (1) with a temperature of 20° C. and a concentration of 6.0 mg / ml sodium glutamate oxidation electrolysis solution for 30 minutes until the seed moisture mass fraction reaches 32%;

[0039] (3) Place the tartary buckwheat processed in step (2) in a plastic bag and fill it with CO 2 and N 2 Mixed gas (volume ratio: 70:30) to achieve a nearly anaerobic state, keep the humidity at 38%, control the temperature at 28°C, and germinate for 8 h...

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PUM

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Abstract

The invention discloses a processing method of GABA-enriched tartarian buck wheat whole grain germinated brown rice tea. The processing method comprises the following steps of enabling yellow tartarian buckwheat whole grain seeds or black tartarian buckwheat whole grain seeds to be subjected to low-temperature high-CO2(or N2) short-term stress treatment, and performing spraying with glutamate-containing electrolyzed oxidizing water until best germination moisture is achieved; performing short-time anaerobic controlled atmosphere treatment to promote synthesis accumulation of GABA, entering a conventional germination stage, when tartarian buckwheat buds grow moderately, performing air-drying for removing water, performing stir-frying, finally, performing superfine fine grinding until the granule standard of rice tea is obtained, and performing packing so as to obtain finished products. Through process steps, the content of GABA in tartarian buckwheat products can be effectively increased, the tartarian buckwheat products are mellow and rich and easy to digest and absorb, and the processing course is green and low-carbon, and simple and safe. The tartarian buck wheat germinated brown rice tea disclosed by the invention is rich in functional components of GABAA, beta-glucan, dietary fibers and the like, and is a healthy beverage which is hard to obtain for modern people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for whole grain tartary buckwheat germinated rice tea rich in gamma-aminobutyric acid. Background technique [0002] γ-Aminobutyric acid (GABA) is a non-protein amino acid that widely exists in food crops and is a key factor for human health. It has significant effects on promoting blood circulation in the brain, improving memory function, reducing depression, and controlling high blood pressure. Tartary buckwheat, rice, wheat, barley and other grains all have a certain content of GABA, but the content is relatively low. It has been confirmed by research that germination treatment will increase the inherent GABA content of the crop. Brown rice germinates for 3 days, and the GABA content is 3 times that of brown rice. 10 times that of rice; environmental stress treatment such as hypoxia is beneficial to the synthesis of GABA in plant tissues, and Hakama...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李伟丽吴韬张洪车振明王庆慧吴胜勇张婷婷邢亚阁张萍罗建忠黄红
Owner XIHUA UNIV
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