Method for improving quality of germinated brown rice by means of plasma treatment

Abstract

The invention relates to the technical field of food processing, in particular to a method for improving quality of germinated brown rice by means of plasma treatment. The method comprises the following steps: carrying out pretreatment: carrying out impurity removing and hulling on rice, and then picking out the brown rice which is full in grain and is not moldy and rotten; carrying out plasma treatment: putting the preferred brown rice into a plasma equipment reactor, adjusting equipment parameters and carrying out electro discharge treatment on the brown rice under the condition that the airis used as a discharge gas source; putting the brown rice, subjected to the plasma discharge treatment, into deionized water at 4 DEG C, soaking for 24h, and then placing in a constant temperature and constant humidity incubator for carrying out germination culture; culturing for 12-48h to obtain the germinated brown rice; washing the obtained germinated brown rice and then drying under the hot air condition so as to obtain the germinated brown rice with improved quality. The prepared germinated brown rice not only has the characteristics of being high in water absorption rate and germinationrate, good in cooking property, light in bran wax taste, good in palatability, and the like; furthermore, the germinated brown rice is rich in functional factors such as gamma-aminobutyric acid, polyphenol, oryzanol and ferulic acid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for improving the quality of germinated brown rice by plasma treatment. Background technique [0002] Rice is a traditional staple food in my country, and it plays an important role in the national diet. For a long time, polished white rice has occupied a dominant position in my country's staple food consumption. However, although polished white rice has a good taste and is easy to digest, it loses many nutrients that are beneficial to human health because the bran layer and germ are removed during processing. Such as minerals, vitamins and dietary fiber. Brown rice refers to the whole-grain rice grains in which the rice bran layer and germ are preserved together after removing impurities and husking. It contains more minerals, vitamins and dietary fiber than polished white rice, and can provide more comprehensive nutrition than polished rice. [0003] Germinate...

AI Technical Summary

Problems solved by technology

But germinated brown rice still has the following deficiencies: (1) due to the existence of the cortex and buds of germinated brown rice, the periphery of brown rice is wrapped by one layer of thick fiber tissue, and the density is extremely high, making it difficult for the human body to digest and absorb; (2) germinated brown rice contains relatively There are a lot of phytate and cellulose, and under general cooking conditions, cellulose and hemicellulose are not easy to be boiled, which makes chewing have a rough feeling, which limits the wide application of germinated brown rice; (3) brown rice bran The layer can limit the water absorption and heat transfer of brown rice seeds, which makes the brown rice germination process take a long time and consume a lot of energy, which is not conducive to its industrial production needs

[0004] At present, the methods for improving the cooking quality of germinated brown rice mainly include roasting method and enzyme treatment method, but these methods have problems such as long processing time, complicated process, and high cost, making it difficult to realize commercialization

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