Instant germinant brown rice fermented rice-koji rice flour and preparation method thereof
A brown rice and instant technology, applied in botany equipment and methods, food processing, soilless cultivation, etc., can solve the problems of gastrointestinal flora imbalance, inconvenient carrying of bottled drinks, and inability to regulate the gastrointestinal tract, etc., to achieve Easy to carry, easy to absorb, good brewing performance
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Embodiment 1
[0053] (1) Wash the brown rice with soft water at 30°C, germinate brown rice buds of 0.5 to 2 mm in water temperature at 35°C, drain the water at room temperature, and obtain germinated brown rice; among them, the brown rice germinates at a water temperature of 35°C Brown rice buds with a size of 0.5 to 2 mm need 24 to 36 hours. During the germination process, the soft water at 35°C can be changed every 2 to 6 hours according to the season. The water can be changed every 2 hours in summer, every 6 hours in winter, and every 3 hours in spring and autumn.
[0054] The germinated brown rice is divided into three parts on average, namely germinated brown rice A, germinated brown rice B and germinated brown rice C;
[0055] The first part of germinated brown rice A is powdered and steamed for the preparation of germinated brown rice koji; the second part of germinated brown rice B is baked for subsequent fermentation; the third part of germinated brown rice C is used for cooking an...
Embodiment 2
[0072] (1) Wash the brown rice with soft water at 30°C, germinate brown rice buds of 0.5 to 2 mm in water temperature at 35°C, drain the water at room temperature, and obtain germinated brown rice; among them, the brown rice germinates at a water temperature of 35°C Brown rice buds with a size of 0.5 to 2 mm need 24 to 36 hours. During the germination process, the soft water at 35°C can be changed every 2 to 6 hours according to the season. The water can be changed every 2 hours in summer, every 6 hours in winter, and every 3 hours in spring and autumn.
[0073] The germinated brown rice is divided into three parts on average, namely germinated brown rice A, germinated brown rice B and germinated brown rice C;
[0074] The first part of germinated brown rice A is powdered and steamed for the preparation of germinated brown rice koji; the second part of germinated brown rice B is baked for subsequent fermentation; the third part of germinated brown rice C is used for cooking an...
Embodiment 3
[0084] (1) Wash the brown rice with soft water at 30°C, germinate brown rice buds of 0.5 to 2 mm in water temperature at 35°C, drain the water at room temperature, and obtain germinated brown rice; among them, the brown rice germinates at a water temperature of 35°C Brown rice buds with a size of 0.5 to 2 mm need 24 to 36 hours. During the germination process, the soft water at 35°C can be changed every 2 to 6 hours according to the season. The water can be changed every 2 hours in summer, every 6 hours in winter, and every 3 hours in spring and autumn.
[0085] The germinated brown rice is divided into three parts on average, namely germinated brown rice A, germinated brown rice B and germinated brown rice C;
[0086] The first part of germinated brown rice A is powdered and steamed for the preparation of germinated brown rice koji; the second part of germinated brown rice B is baked for subsequent fermentation; the third part of germinated brown rice C is used for cooking an...
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