Method for improving edible quality of whole-grain coarse cereals

A technology of whole grains and miscellaneous grains, which is applied in the direction of food science, etc., can solve the problems of difficult cooking, difficult industrialization, and complicated process of whole grains and miscellaneous grains, and achieve the effects of soft stickiness, rapid ripening, and simple process

Pending Publication Date: 2019-05-10
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have failed to effectively solve the problem of "difficult to cook" and "unpalatable" of whole grain miscellaneous grains, and the process is complicated, the cost is high, and it is difficult to industrialize

Method used

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  • Method for improving edible quality of whole-grain coarse cereals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) soaking, germination:

[0020] Soak 10kg of selected and washed brown rice in 19kg of water at 28°C for 12 hours, then drain the water and place it in a germination tank; the temperature is controlled at 28°C, cultivated for 48 hours, rinsed every 6 hours during the period, and ventilated every hour Once to keep enough oxygen in the germination tank; after the germination is completed, rinse the brown rice sprouts with water, dehydrate them by centrifugation, and enter the fermentation tank;

[0021] (2) Inoculation and fermentation The fermented bacteria liquid is evenly sprayed on the brown rice at the top of the fermenter according to the dry weight of brown rice (absolutely dry) 5%, and the fermentation temperature is controlled at 38° C., and fermented for 12 hours;

[0022] The fermented bacteria liquid is Lactobacillus plantarum and Lactobacillus rhamnosus with a volume ratio of 1:1, and the content of Lactobacillus plantarum is 10 8 CFU / 100mL, the content o...

Embodiment 2

[0032] (1) soaking, germination:

[0033] Soak 10kg of selected and washed brown rice in 19kg of water at 28°C for 12 hours, then drain the water and place it in a germination tank; the temperature is controlled at 28°C, cultivated for 48 hours, rinsed every 6 hours during the period, and ventilated every hour Once to keep enough oxygen in the germination tank; after the germination is completed, rinse the brown rice sprouts with water, dehydrate them by centrifugation, and enter the fermentation tank;

[0034] (2) Inoculation and fermentation will ferment the bacterium liquid, and the fermented bacterium liquid is Lactobacillus plantarum, wherein the content of Lactobacillus plantarum is 10 8 CFU / 100mL, according to the dry weight of brown rice (dry) 5%, evenly spray on the brown rice on the top of the fermenter, and control the fermentation temperature at 38°C, and ferment for 12 hours;

[0035] (3) dry

[0036] Using a fluidized bed dryer, the fluidization temperature is ...

Embodiment 3

[0044] (1) soaking, germination:

[0045] Soak 10kg of selected and washed brown rice in 12kg of water at 28°C for 12 hours, then drain the water and place it in a germination tank; the temperature is controlled at 26°C, cultivated for 60 hours, rinsed every 6 hours during this period, and ventilated every hour Once to keep enough oxygen in the germination tank; after the germination is completed, rinse the brown rice sprouts with water, dehydrate them by centrifugation, and enter the fermentation tank;

[0046] (2) Inoculation and fermentation The fermented bacteria liquid is evenly sprayed on the brown rice on the top of the fermenter according to the dry weight of brown rice (absolutely dry) 3%, and the fermentation temperature is controlled at 35° C., and fermented for 18 hours;

[0047] The fermented bacteria liquid is Lactobacillus plantarum and Lactobacillus rhamnosus with a volume ratio of 1:1, wherein the content of Lactobacillus plantarum is 10 8 CFU / 100mL, the cont...

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Abstract

The invention discloses a method for improving the edible quality of whole-grain coarse cereals. Cleaned whole-grain coarse cereal grains are soaked with water, and then drained to be placed into a germination tank for germination processing; a fermentation bacterium solution is uniformly sprayed to the whole-grain coarse cereals at the top of a fermentation tank for fermentation, the fermentationbacterium solution is lactobacillus plantarum or lactobacillus plantarum and lactobacillus rhamnosus; then, a fluidized bed dryer is adopted, and fermented and germinated whole-grain coarse cereals are obtained. The method has the advantages that the technology is simple, operation is easy, the whole-grain coarse cereal rice is soft and large in viscosity, and the whole-grain coarse cereal rice texture and organoleptic quality are obviously improved.

Description

technical field [0001] The invention relates to a method for improving the food quality of whole grain miscellaneous grains. Background technique [0002] Whole grains or whole grain foods should contain all of the components and natural ingredients found in whole grain seeds. (Defined by the Whole Grain Council (WGC)). Whole grains mainly include amaranth, barley, buckwheat, corn (including popcorn), millet, quinoa, brown rice, rye, oats, sorghum, teff, triticale, wheat, wild rice, etc. Whole grains are generally rich in nutrients, such as plant polyphenols, flavonoids, and vitamins. These antioxidant ingredients have a good effect on human health. However, whole grains are not easy to cook, have a rough texture, and have an unpleasant taste of rice bran, which directly leads to their failure to become a staple food so far. The cortex and germ of whole grains are natural barriers that prevent moisture from penetrating into the grain, so degrading or destroying the cortex...

Claims

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Application Information

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IPC IPC(8): A23L7/25
Inventor 马涛卢丙轩
Owner BOHAI UNIV
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