Processing method of sprouted half-polished and obtained sprouted half-polished rice

A technology of germinated brown rice and processing method, which is applied in food preparation, cultivation, food science, etc., can solve the problems of different processing conditions, etc., and achieve the effect of short processing process, good medicine and health care effect, and easy cooking

Active Publication Date: 2005-03-23
江苏海奥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, people's research on germinated brown rice is still in its infancy. Generally speaking, the processing route is basically the same, mainly including two steps of germination and drying. However, the specific processing conditions are different.

Method used

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  • Processing method of sprouted half-polished and obtained sprouted half-polished rice
  • Processing method of sprouted half-polished and obtained sprouted half-polished rice

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Remove impurities from the rice, shell it and make it into brown rice, then wash it with clean water (ordinary tap water), soak it in water at 18°C ​​for 4 hours; then germinate the rice grains at 35°C for 25 hours, and change it every 8 hours Clear water. The germinated rice grains are put into a circulating ventilated drying box, and dried at 40° C. for 8 hours to obtain germinated brown rice with a water weight content of 13%, which can be packaged in separate bags to obtain the finished product of germinated brown rice. The finished product of germinated brown rice has plump grains and is light beige in color, with obvious germination at the end of the rice and no peculiar smell.

[0033] Amino acid determination, get the germinated brown rice that 100 milligrams make as sample, use the hydrochloric acid (wherein contain the phenol of 1Wt%) acid hydrolysis of 2 milliliters of 5.7 equivalents, then use high-performance liquid chromatography (HPLC) to analyze the vari...

Embodiment 2

[0036] Remove impurities from the rice, shell it and make it into brown rice, then wash it with clean water (ordinary tap water), soak it in water at 24°C for 2 hours; then germinate the rice grains at 40°C for 11 hours, and change the water every 6 hours . The germinated rice grains are put into a circulating ventilated drying oven, and dried at 48° C. for 10 hours to obtain germinated brown rice with a water weight content of 12%, which can be packaged in separate bags to obtain the finished product of germinated brown rice. The finished product of germinated brown rice has plump grains and is light beige in color, with obvious germination at the end of the rice and no peculiar smell.

[0037] Get the germinated brown rice that 100 milligrams make as sample, analyze with the method identical with embodiment one, calculate and handle and get the various amino acid contents in every 100 grams of germinated brown rice respectively: 1240 milligrams of aspartic acid, 2030 milligr...

Embodiment 3

[0039] Remove impurities from the rice, shell it and make it into brown rice, then wash it with clean water (ordinary tap water), soak it in clean water for 2 hours at 20°C; then germinate the rice grains at 40°C for 24 hours, and change it every 8 hours Clear water. The germinated rice grains are put into a circulating ventilated drying oven, and dried at 48° C. for 10 hours to obtain germinated brown rice with a water weight content of 12%, which can be packaged in separate bags to obtain the finished product of germinated brown rice. The finished product of germinated brown rice has plump grains and is light beige in color, with obvious germination at the end of the rice and no peculiar smell.

[0040] Get the germinated brown rice that 100 milligrams make as sample, analyze with the method identical with embodiment one, calculate and handle and get the various amino acid contents in every 100 grams of germinated brown rice to be respectively: 1170 milligrams of aspartic ac...

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Abstract

A process for preparing sprouted half-polished rice, which is rich in amino acids, includes such steps as flushing raw long-grained non-glutinous rice, immersing in clean water at 18-24 deg.C for 2-4 hr, germinating at 35-45 deg.C for 11-25 hr while exchanging water every 8-12 hr, and drying at 40-50 deg.C for 4-12 hr.

Description

Technical field: [0001] The invention relates to germinated brown rice, in particular to a processing method of germinated brown rice. Background technique: [0002] Rice is the main food of the oriental peoples, and it is also the main source of heat energy for the human body. The traditional rice processing method is husking to obtain brown rice consisting of bran layer, germ and endosperm. Because brown rice is poor in cooking, absorption and mouthfeel, people reprocess brown rice to remove the bran layer to obtain polished white rice that is easy to cook and absorb, and has a good taste. However, during the process of processing brown rice into polished white rice, the germ falls off, and more than 60% of the nutrients are discarded along with the bran layer and germ. The higher the processing precision, the greater the loss of nutrients. According to the determination of scientific workers, compared with brown rice, white rice loses vitamin B 1 77% of vitamin B 2 80...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G9/00A23L7/152A23L7/25
Inventor 蔡云清
Owner 江苏海奥生物科技有限公司
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