Preparation method of fermented rice flour rich in gamma-aminobutyric acid

A production method and technology of fermented rice flour, applied in the food field, can solve the problems of lack of health care function, insufficient rice flavor, low content of gamma-aminobutyric acid, etc., and achieve the effects of moderate molecular weight, product safety and simple preparation process

Pending Publication Date: 2022-07-12

HARBIN UNIV OF COMMERCE

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Problems solved by technology

[0005] At present, the production of fermented rice flour has defects such as low γ-a...

Abstract

The invention relates to a preparation method of fermented rice flour rich in gamma-aminobutyric acid, which comprises the following steps: soaking rice, and grinding to obtain a rice milk solution; adding L-sodium glutamate into the rice milk solution, inoculating lactobacillus plantarum, and performing fermentation culture to obtain fermented rice milk; and draining the fermented rice milk, performing vacuum drying, and crushing to obtain the fermented rice flour rich in gamma-aminobutyric acid. The prepared fermented rice flour has rice fragrance, fermentation fragrance, moderate molecular weight and high gamma-aminobutyric acid content, and can be used as an additive of rice flour, rice paste and high-grade rice products. The raw materials are wide, and the fermentation process is simple; the method disclosed by the invention is simple to operate, high in yield, pollution-free and safe in product.

Application Domain

BacteriaLactobacillus +3

Technology Topic

Lactobacillus plantarumRice flour +6

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Examples

Experimental program(6)

Example Embodiment

[0039] Example 1

[0040] A preparation method of γ-aminobutyric acid-rich fermented rice flour, comprising the following steps:

[0041] (1) Preparation of rice milk solution: Soak Northeast Japonica rice in cold boiled water at 25°C for 24 hours. After draining the water, add sterile water at a ratio of 5mL:1g (that is, sterile water and drained rice 5mL:1g). into rice milk, and then go through a colloid mill to obtain a rice milk solution with smaller particles;

[0042] (2) Fermentation culture: add L-sodium glutamate to the obtained rice milk solution, the volume percentage of L-sodium glutamate and rice milk solution is 1.0%, and then inoculate Lactobacillus plantarum ( Lactobacillus plantarum ), the inoculum of Lactobacillus plantarum was 10 7 cfu/mL, fermented and cultured at 25°C for 72 hours to obtain fermented rice milk rich in high γ-aminobutyric acid;

[0043] (3) Preparation of fermented rice flour: the obtained fermented rice milk is drained, dried in a vacuum, and pulverized.

[0044] The preparation method of fermented rice flour rich in γ-aminobutyric acid provided by the invention not only has high γ-aminobutyric acid content, but also is rich in Lactobacillus plantarum with probiotic function, which improves the side added value of rice products and expands the Its new uses in traditional food, health food and other fields.

Example Embodiment

[0045] Example 2

[0046] In step (2), the following Lactobacillus plantarum is used for fermentation culture.

[0047] The information of the Lactobacillus plantarum has been disclosed in the following authorized invention patents, the patent number is ZL201910868832.8, the publication number is CN110592151B, and the patent name is: lactic acid bacteria produce high γ-aminobutyric acid fermentation broth and its application in cosmetics application.

[0048] The public can obtain the Lactobacillus plantarum ( Lactobacillus plantarum ), the strain preservation number is CGMCCNO.11379.

[0049] Other steps are the same as in Example 1.

Example Embodiment

[0050] Example 3 Detecting the effect of sodium L-glutamate addition on the γ-aminobutyric acid yield of fermented rice flour

[0051]The addition amount (volume percentage) of sodium L-glutamate in Example 2 was adjusted to 0, 0.5%, 1%, 1.5%, and 2%, respectively. Others are the same as in Example 2. The effects of different amounts of sodium L-glutamate on the production of γ-aminobutyric acid in fermented rice flour were also detected. The experimental results are as figure 1 As shown, the abscissa is the amount of sodium L-glutamate added (from left to right: 0, 0.5%, 1.0%, 1.5%, 2%), and the ordinate is the output of γ-aminobutyric acid in fermented rice flour ,from figure 1 It can be seen that when the amount of sodium L-glutamate is 1% or 2%, the yield of γ-aminobutyric acid in fermented rice flour can be further improved, especially when the amount of sodium L-glutamate is 1%. The highest yield of γ-aminobutyric acid was found in fermented rice flour.

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Classification and recommendation of technical efficacy words

Inhibit bacteria
Simple preparation process

Preparation method of fermented rice flour rich in gamma-aminobutyric acid

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Description & Claims & Application Information

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