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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the production of fermented rice flour has defects such as low γ-aminobutyric acid content, insufficient rice aroma, and lack of health care functions.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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. ...

Embodiment 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.

Embodiment 3

[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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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.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of fermented rice flour rich in γ-aminobutyric acid. Background technique [0002] Northeast japonica rice is mainly planted in the vast plains of Heilongjiang, Jilin and Liaoning provinces. It absorbs enough nitrogen, phosphorus, potassium and other mineral elements in the fertile black soil. The unique geographical advantage ensures the uniqueness of Northeast rice and Jilin rice. Some are high quality. [0003] Lactobacillus plantarum ( Lactobacillus plantarum ), is a type of Gram-positive Lactobacillus, widely used in various fermented foods such as plants, grains and meat, and Lactobacillus plantarum is also a probiotic flora in the human gastrointestinal tract, which has a great impact on human health. effect. Lactobacillus plantarum has various health effects such as regulating immune function, regulating chronic metabolic diseases, antagon...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/10C12N1/20C12R1/25
CPCA23L7/104A23L33/10C12N1/20A23V2002/00A23V2400/169A23V2200/26A23V2200/30A23V2300/10
Inventor 范洪臣柴利平王冰陈凤莲张娜
Owner HARBIN UNIV OF COMMERCE
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