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Processing method of high-nutrition grains

A processing method and high-nutrition technology, applied in the field of grain processing, can solve the problems of no substantial change, low nutrient absorption rate, loss of seed coat nutrients, etc., achieve high nutritional value and functional value, increase nutritional content, The effect of increased digestibility

Pending Publication Date: 2020-07-24
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are following defects in the prior art of grain processing by means of grain germination: 1. Excessive germination, unable to maintain the nutritional and functional value of the grain to the maximum; The skin is not only cumbersome to operate, but also causes the loss of nutrients in the seed coat; if the skin is not peeled later, the absorption rate of nutrients in the seed coat is low, and its efficacy cannot be fully exerted, and the taste of the grain is also poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of high-nutrition mung bean, comprising the following operation steps:

[0023] Select plump green beans;

[0024] Screen to remove weeds, stones and moldy, broken mung beans;

[0025] Wash with tap water (effective chlorine concentration of 38mg / L) for 2 times and then soak in electrolyzed water at 35°C for 8h, the electrolyzed water just covers the surface of mung bean;

[0026] The soaked grains were placed in an incubator with a constant temperature of 23°C and watered regularly with slightly acidic electrolyzed water with a pH value of 5.5 and a temperature of 23°C until the embryos broke through the seed coat, and the relative humidity of the incubator was always maintained above 95%. The frequency of watering is once every 4h, the volume of slightly acidic electrolyzed water used for each watering is equal to the volume of the grains after soaking, and the excess water is drained out of the incubator after watering;

[0027] Add xylanase, ce...

Embodiment 2

[0032] A processing method for high-nutrition oats, comprising the following steps:

[0033] Selected plump oat grains;

[0034] Screen to remove weeds, stones, moldy and broken grains;

[0035] Wash twice with tap water (available chlorine concentration in tap water is 33mg / L) and soak in electrolyzed water at 35°C for 8 hours, the electrolyzed water just submerges the grain surface;

[0036] The soaked grains are placed in an incubator with a constant temperature of 24°C and regularly poured with slightly acidic electrolyzed water with a pH value of 5 and a temperature of 24°C until the embryo breaks through the seed coat, and the relative humidity of the incubator is kept above 95%. The watering frequency is once every 3 hours, the volume of the slightly acidic electrolyzed water used for each watering is equal to the volume of the soaked grains, and the excess water is drained out of the incubator after watering;

[0037] Add xylanase, cellulase, β-glucanase, glutamine t...

Embodiment 3

[0042] A processing method for high-nutrition brown rice, comprising the following steps:

[0043] Selected plump brown rice grains;

[0044] Screening to remove weeds, stones and moldy, broken brown rice grains;

[0045] Wash twice with tap water (available chlorine concentration in tap water is 35 mg / L) and then soak in electrolyzed water at 20°C for 3 hours. The electrolyzed water just covers the surface of brown rice grains;

[0046] The soaked grains are placed in an incubator with a constant temperature of 22°C and regularly poured with slightly acidic electrolyzed water with a pH value of 6 and a temperature of 22°C until the embryo breaks through the seed coat, and the relative humidity of the incubator is kept above 95%. The watering frequency is once every 5 hours, the volume of the slightly acidic electrolyzed water used for each watering is equal to the volume of the soaked grains, and the excess water is drained out of the incubator after watering;

[0047] Add ...

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PUM

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Abstract

The invention provides a processing method of high-nutrition cereals. The method comprises the following operation steps: preparing a cereal raw material containing embryos, performing screening, performing cleaning, performing soaking, performing germinating, performing enzymolysis, performing drying and performing packaging. The soaking treatment is carried out in chlorine-containing tap water;the germinating treatment is carried out by culturing the soaked cereals until embryos break through seed coats; the enzymolysis treatment is carried out by adding xylanase, cellulase, beta-glucanase,glutamine transaminase and a microbial agent into the germinated cereals for enzymolysis, wherein the microbial agent is rhizopus oligosporus and / or bacillus, the addition amount of each enzyme is 10-300g / ton, and the addition amount of each microbial agent is 100-3000g / ton. The method is simple and easy to operate, the technical means is most natural, and cost is the lowest. The obtained producthas a same eating method as common cereals, but the nutrient content and the functional value are higher than those of unprocessed cereals, and washing is not needed during eating.

Description

technical field [0001] The invention belongs to the technical field of grain processing, in particular to a method for processing high-nutrition grains. Background technique [0002] During the germination of grain seeds, a series of physiological and biochemical reactions are produced in the grain, which activates various enzymes and releases various nutrients such as amino acids, polyphenols, minerals, etc., which significantly increases protein digestibility and improves starch properties. The nutritional and functional value of the product is therefore identified as a beneficial processing method that enhances the nutritional value of grains. The prior art of using grain sprouting to process grains has the following defects: 1. Excessive sprouting cannot maximize the nutritional and functional value of grains; 2. There is no substantial change in the seed coat of the grains during the sprouting treatment. The skin is not only complicated to operate, but also causes the ...

Claims

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Application Information

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IPC IPC(8): A23L7/10
CPCA23L7/10A23L7/198
Inventor 赵金梁赵发
Owner TIANJIN ZHONGYING HEALTH FOOD
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