A culture solution for accelerating the growth of germinated coix seeds and a preparation method thereof

Abstract

The present invention relates to a culture solution for accelerating the growth of germinated coix seeds and a preparation method thereof, belonging to the technical field of germinated coix seed preparation. First, the present invention provides a culture solution for accelerating the growth of germinated coix seeds, comprising L-arginine, methyl jasmonate and salicylic acid. Among them, the mass-volume concentration of L-arginine is 0.1-0.5%, the volume concentration of methyl jasmonate is 0.001-0.02%, and the mass-volume concentration of salicylic acid is 0.1-0.5%. Secondly, the present invention provides a preparation method of germinated coix seeds, including treatment with hypochlorous acid aqueous solution, treatment with pectinase aqueous solution and germination in the environment of the culture solution. The present invention solves the technical problems that there will be contamination of indigenous bacteria during the natural germination process of germinated coix seeds, the germination speed is slow, and the hygienic indexes are difficult to meet the food standards, accelerates the germination of germinated coix seeds, makes the germination of germinated coix seeds better controlled, and enables it to enter the market as a new food.

Description

Technical Field

[0001] The present invention belongs to the technical field of germ coix preparation, and relates to a culture solution for accelerating the growth of germ coix and a preparation method thereof. Background Art

[0002] Cereal germ is one of the main components of cereal grains, accounting for about 2% - 3% of its total weight. The main sources of cereal germ are wheat, corn, rice, etc. Cereal germ contains rich proteins, fats, carbohydrates, and various vitamins and minerals, which are beneficial to promoting human health. Currently, the cereal germ on the market is mainly corn, wheat, and rice, and there is no research on germ coix yet.

[0003] Coix seed is the dried and mature seed kernel of Coix lacryma-jobi, also known as coix seed, medicinal corn, water corn (in Northeast China), late prayer beads (in Fujian), six-grain rice (in Guangxi), pearl rice (in Guizhou), and some also call it hitting the wrist or hitting the bowl, etc. It is sweet, slightly cold, and non-toxic. Coix seed is a traditional Chinese health food that can be used both as medicine and food. Coix seed has the effects of promoting diuresis and detumescence, strengthening the spleen and dispelling dampness, clearing heat and discharging pus, anti-inflammatory and analgesic, and enhancing immunity. Coix seed is rich in polysaccharides, and sugars A, B, and C in the polysaccharides have hypoglycemic effects. The protein in Coix lacryma-jobi generally accounts for 12% to 17%, and it contains 8 kinds of amino acids that the human body needs but cannot synthesize by itself, and the ratio of these amino acids is very close to the human body's needs. The protein in Coix lacryma-jobi mainly includes albumin, globulin, prolamin, and glutelin, accounting for 1.43%, 6.20%, 44.74%, and 37.38% of the total protein respectively. After acid hydrolysis, 15 kinds of amino acids are obtained, and all essential amino acids and semi-essential amino acids except tryptophan in the human body are detected, indicating that Coix lacryma-jobi is an excellent choice for supplementing amino acids. In addition, coixol, polyphenols, and flavonoid compounds in Coix lacryma-jobi have certain biological activity effects.

[0004] Currently, the fastest way to germinate germ coix in the research results is to first soak coix seed in sodium hypochlorite solution, and then soak it at 20°C for 4 - 8 hours, changing the water every 2 hours, and finally soak it at 35°C for 16 - 24 hours to germinate. During the soaking process, the water needs to be changed continuously. Even so, there is a large amount of bacteria growth in the culture solution at the end of the soaking, and there is a certain peculiar smell, making it difficult to make industrial products. The present invention has formulated a culture solution that can accelerate the germination speed of coix germ, and at the same time can effectively control the microbial content of the culture solution without hindering the germination of coix germ. After complete germination, germ coix is made, which not only improves the taste of coix, but also increases the protein content, vitamin content, and active nutrients of coix, etc. It can provide a new type of germ coix product for the market. Summary of the Invention

[0005] In order to solve the technical problems such as long germination time during the germination process of coix germ, easy growth of bacteria in the culture solution resulting in excessive harmful bacteria and peculiar smell, etc., the applicant prepared a culture solution for coix germ, which accelerated the growth of coix germ and reduced the growth of harmful bacteria.

[0006] First, the present invention provides a culture solution for accelerating the growth of germinated coix. The culture solution includes L-arginine, methyl jasmonate and salicylic acid. Among them, the mass-volume concentration of L-arginine is 0.1-0.5%, the volume concentration of methyl jasmonate is 0.001-0.02%, and the mass-volume concentration of salicylic acid is 0.1-0.5%.

[0007] Second, based on the above culture solution for accelerating the growth of germinated coix, the present invention also provides a preparation method for the growth of germinated coix, including the following steps:

[0008] ① Immerse the whole coix seeds in an aqueous solution with a mass-volume concentration of hypochlorous acid of 0.001-0.003% for 5-15 minutes;

[0009] ② Lift the coix seeds soaked in hypochlorous acid and transfer them to an aqueous solution with a mass-volume concentration of pectinase of 0.01%-0.09% and soak for 10-30 minutes;

[0010] ③ Lift the soaked germinated seeds and transfer them to the culture solution for accelerating the growth of germinated coix, and culture them at 25-35°C for 6-8 hours to make them germinate until the bud length is 0.1-0.2 mm, obtaining germinated coix seeds; the culture solution includes L-arginine, methyl jasmonate and salicylic acid, among which, the mass-volume concentration of L-arginine is 0.1-0.5%, the volume concentration of methyl jasmonate is 0.001-0.02%, and the mass-volume concentration of salicylic acid is 0.1-0.5%;

[0011] ④ Take out the germinated coix seeds, store them in a cold storage for freezing and solidifying, the temperature in the cold storage is -0.1 to -0.5°C, and the quick-freezing time is 2-4 hours;

[0012] ⑤ Take out and wash with water, dry the surface moisture, send it into a dryer at 50-60°C for dehydration and drying, cool it, and store it in vacuum packaging to obtain the finished product of germinated coix.

[0013] Among them, the soaking temperature of the hypochlorous acid is 15-25°C.

[0014] Among them, the soaking temperature of the pectinase aqueous solution is 25-35°C.

[0015] Beneficial effects

[0016] First, the present invention treats germinated coix seeds by adding a certain content of pectinase, which enzymatically degrades certain pectin substances that wrap the seeds and inhibit germination in germinated coix seeds, thereby promoting the germination of germinated coix seeds. From the above experimental results, it can be seen that L-arginine and methyl jasmonate can promote the germination rate of germinated coix seeds. It can be seen that the germination of germinated coix seeds lacks L-arginine. Therefore, supplementing L-arginine can accelerate the germination rate of germinated coix seeds, while methyl jasmonate may play a certain inducing role, and the specific mechanism needs to be further studied in depth. Salicylic acid provides an acidic environment and has antibacterial effects to prevent contamination by miscellaneous bacteria and native bacteria. From the experimental results, it can be seen that the treatment with pectinase can advance the germination rate of germinated coix seeds by about 8 hours. However, the treatment time and dosage of pectinase have a significant impact on the germination rate of germinated coix seeds. If the treatment time of pectinase is too long or the treatment dosage is too large, the final germination rate of germinated coix seeds will be significantly reduced. It is speculated that excessive treatment with pectinase may cause the seeds of germinated coix seeds to become inactivated. The culture solution can advance the germination rate of germinated coix seeds by 6 - 8 hours.

[0017] The present invention solves the technical problems of contamination by native bacteria, slow germination rate, and difficulty in meeting food standards during the natural germination process of germinated coix seeds, significantly accelerates the germination of germinated coix seeds, enables better control of the germination of germinated coix seeds, and allows it to enter the market as a new food. Specific Embodiments

[0018] The present invention will be described in detail below with reference to specific embodiments.

[0019] Example 1

[0020] This example provides a culture solution for accelerating the growth of germinated coix seeds. The formula of the culture solution is: an aqueous solution mixture with a mass - volume concentration of L-arginine of 0.1%, a volume concentration of methyl jasmonate of 0.02%, and a mass - volume concentration of salicylic acid of 0.1%.

[0021] A preparation method for germinated coix seeds is as follows:

[0022] 1. Select coix seeds harvested in the current year, perform low - speed hulling, and gently roll to remove the husk to obtain complete coix seeds;

[0023] 2. Immerse the coix seeds in an aqueous solution with a mass - volume concentration of hypochlorous acid of 0.001% at 15 - 25°C for 15 minutes;

[0024] 3. Lift the coix seeds soaked in hypochlorous acid, transfer them to an aqueous solution with a mass - volume concentration of pectinase of 0.05%, and soak them at 30°C for 10 minutes;

[0025] 4. Lift the soaked germinated brown rice, transfer it to a culture solution that accelerates the growth of germinated coix seeds, and culture it at 25 - 35°C for 6 - 8 hours to make it germinate until the bud length is 0.1 - 0.2 mm;

[0026] 5. Take out the germinated germinated brown rice, store it in a cold cellar for freezing and solidification. The temperature in the cold cellar is -0.1 to -0.5°C, and the quick-freezing time is 2 - 4 hours;

[0027] 6. Then take it out, wash it with water, dry the surface moisture at 80°C, send it into a dryer at 50 - 60°C for dehydration and drying, cool it, and store it in vacuum packaging to obtain the finished product of germinated coix seeds.

[0028] Example 2

[0029] This example provides a culture solution that accelerates the growth of germinated coix seeds. The formula of the culture solution is: a mixed aqueous solution with the mass - volume concentration of L - arginine being 0.5%, the volume concentration of methyl jasmonate being 0.001%, and the mass - volume concentration of salicylic acid being 0.3%.

[0030] A preparation method of germinated coix seeds is as follows:

[0031] 1. Select coix seeds harvested in the current year, perform low - speed hulling, and gently mill to remove the husk to obtain complete coix rice;

[0032] 2. Soak the coix rice in an aqueous solution with a mass - volume concentration of 0.002% of hypochlorous acid at 15 - 25°C for 10 min;

[0033] 3. Lift the coix rice soaked in hypochlorous acid, transfer it to an aqueous solution with a mass - volume concentration of 0.01% of pectinase, and soak it at 35°C for 30 min;

[0034] 4. Lift the soaked germinated brown rice, transfer it to a culture solution that accelerates the growth of germinated coix seeds, and culture it at 25 - 35°C for 6 - 8 hours to make it germinate until the bud length is 0.1 - 0.2 mm;

[0035] 5. Take out the germinated germinated brown rice, store it in a cold cellar for freezing and solidification. The temperature in the cold cellar is -0.1 to -0.5°C, and the quick - freezing time is 2 - 4 hours;

[0036] 6. Then take it out, wash it with water, dry the surface moisture at 80°C, send it into a dryer at 50 - 60°C for dehydration and drying, cool it, and store it in vacuum packaging to obtain the finished product of germinated coix seeds.

[0037] Example 3

[0038] This embodiment provides a culture solution for accelerating the growth of germinated coix seeds. The formula of the culture solution is: a mixed aqueous solution with the mass-volume concentration of L-arginine being 0.2%, the volume concentration of methyl jasmonate being 0.01%, and the mass-volume concentration of salicylic acid being 0.5%.

[0039] A preparation method of germinated coix seeds is as follows:

[0040] 1. Select coix seeds harvested in the current year, perform low-speed hulling, gently roll to remove the husk, and obtain complete coix seeds;

[0041] 2. Soak the coix seeds in an aqueous solution with a mass-volume concentration of 0.003% of hypochlorous acid at 15 - 25°C for 5 minutes;

[0042] 3. Lift the coix seeds soaked in hypochlorous acid, transfer them to an aqueous solution with a mass-volume concentration of 0.09% of pectinase, and soak for 20 minutes at 25°C;

[0043] 4. Lift the soaked germinated seeds, transfer them to the culture solution for accelerating the growth of germinated coix seeds, and culture at 25 - 35°C for 6 - 8 hours to make them germinate until the bud length is 0.1 - 0.2 mm;

[0044] 5. Take out the germinated seeds, store them in a cold storage for freezing and solidifying. The temperature in the cold storage is -0.1 - -0.5°C, and the quick-freezing time is 2 - 4 hours;

[0045] 6. Then take them out for washing, dry the surface moisture at 80°C, send them into a dryer at 50 - 60°C for dehydration and drying, cool, and store them in vacuum packaging to obtain the finished product of germinated coix seeds.

[0046] Comparative experiments and single-factor analysis

[0047] 1. Influence of pectinase addition amount on the germination rate of germinated coix seeds

[0048] Respectively set the pectinase addition amounts to 0.01%, 0.03%, 0.05%, 0.07%, 0.09%, 0.11%, the soaking time to 20 minutes, the soaking temperature to 30°C, the germination temperature to 35°C, and the formula of the germination culture solution to: a mixed aqueous solution with the mass-volume concentration of L-arginine being 0.1%, the volume concentration of methyl jasmonate being 0.02%, and the mass-volume concentration of salicylic acid being 0.1%. Measure the germination rates at the germination times of 4h, 6h, 8h, and 10h. The results are shown in the following table.

[0049]

[0050] 2. Influence of pectinase soaking time on the germination rate of germinated coix seeds

[0051] The soaking times of pectinase were set as: 10 min, 20 min, 30 min, 40 min, 50 min, and 60 min respectively. The addition amount of pectinase was 0.05%, the soaking temperature was 30 °C, the germination temperature was 35 °C, and the formula of the germination culture solution was: a mixed aqueous solution with a mass - volume concentration of L - arginine of 0.1%, a volume concentration of methyl jasmonate of 0.02%, and a mass - volume concentration of salicylic acid of 0.1%. The germination times were 4 h, 6 h, 8 h, and 10 h, and the germination rates are shown in the following table.

[0052] Soaking time 10min 20min 30min 40min 50min 60min Germination rate at 4h <10％ <10％ <10％ <10％ <10％ <10％ Germination rate at 6h 42％ 63％ 45％ 31％ 17％ <10％ Germination rate at 8h 71％ 88％ 66％ 44％ 21％ 16％ Germination rate at 10h 89％ 91％ 76％ 52％ 23％ 18％

[0053] 3. Effect of Pectinase Temperature on the Germination Rate of Germinated Coix Seeds

[0054] The soaking temperatures of pectinase were set as: 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C respectively. The addition amount of pectinase was 0.05%, the soaking time was 20 min, the germination temperature was 35 °C, and the formula of the germination culture solution was: a mixed aqueous solution with a mass - volume concentration of L - arginine of 0.1%, a volume concentration of methyl jasmonate of 0.02%, and a mass - volume concentration of salicylic acid of 0.1%. The germination times were 4 h, 6 h, 8 h, and 10 h, and the germination rates are shown in the following table.

[0055] Soaking temperature 25℃ 30℃ 35℃ 40℃ 45℃ 50℃ Germination rate at 4h <10％ <10％ <10％ <10％ <10％ <10％ Germination rate at 6h 41％ 63％ 37％ 15％ <10％ <10％ Germination rate at 8h 66％ 88％ 61％ 21％ <10％ <10％ Germination rate at 10h 83％ 91％ 68％ 23％ <10％ <10％

[0056] 4. Effect of the Culture Solution on the Germination Rate of Germinated Coix Seeds

[0057] Set the addition amount of pectinase to 0.05%, the soaking temperature to 30 °C, the soaking time to 20 min, and the germination temperature to 35 °C;

[0058] The formula of the germination culture solution for Group A was: a mixed aqueous solution with a mass - volume concentration of L - arginine of 0.1%, a volume concentration of methyl jasmonate of 0.02%, and a mass - volume concentration of salicylic acid of 0.1%;

[0059] The formula of the germination culture solution for Group B was: a mixed aqueous solution with a volume concentration of methyl jasmonate of 0.02% and a mass - volume concentration of salicylic acid of 0.1%;

[0060] The formula of the germination culture solution for Group C was: a mixed aqueous solution with a mass - volume concentration of L - arginine of 0.1% and a mass - volume concentration of salicylic acid of 0.1%;

[0061] The formula of the germination culture solution for Group D was: a mixed aqueous solution with a mass - volume concentration of L - arginine of 0.1% and a volume concentration of methyl jasmonate of 0.02%;

[0062] Group E was an equal amount of sterile water, and the water was changed every 2 h;

[0063] Group F was not treated with pectinase, the germination temperature was 35 °C, the germination solution was sterile water, and the water was changed every 2 h.

[0064] The germination rates at germination times of 6 h, 10 h, 14 h, 18 h, 24 h, and 30 h are shown in the following table.

[0065]

[0066] It can be seen from the above experimental results that L-arginine and methyl jasmonate have a promoting effect on the germination rate of germinated coix seeds. It is found that the germination of germinated coix seeds lacks L-arginine, while methyl jasmonate may play a certain inducing role, and the specific mechanism needs to be further studied. Treatment with pectinase can advance the germination rate of germinated coix seeds by about 8 h, but the treatment time and dosage of pectinase have a significant impact on the germination rate of germinated coix seeds. If the treatment time of pectinase is too long and the treatment dosage is too large, the final germination rate of germinated coix seeds will be significantly reduced. It is speculated that excessive treatment with pectinase may cause the seeds of germinated coix seeds to become inactivated.

Claims

1. A culture solution for accelerating the growth of germinated coix seeds, characterized in that: The culture solution includes L-arginine, methyl jasmonate and salicylic acid. Among them, the mass-volume concentration of L-arginine is 0.1% - 0.5%, the volume concentration of methyl jasmonate is 0.001% - 0.02%, and the mass-volume concentration of salicylic acid is 0.1% - 0.5%.

2. A method for accelerating the growth of germinated coix seeds, characterized in that: It includes the following steps: ① Immerse the whole coix seeds in an aqueous solution with a mass-volume concentration of hypochlorous acid of 0.001% - 0.003% at 15 - 25°C for 5 - 15 minutes; ② Lift the coix seeds soaked in hypochlorous acid and transfer them to an aqueous solution with a mass-volume concentration of pectinase of 0.01% - 0.09% at 25 - 35°C for 10 - 30 minutes; ③ Lift the soaked germinated coix seeds and transfer them to the culture solution for accelerating the growth of germinated coix. Cultivate them at 25 - 35°C for 6 - 8 hours to make them germinate until the bud length is 0.1 - 0.2 mm, obtaining germinated germinated coix seeds. The culture solution includes L-arginine, methyl jasmonate and salicylic acid. Among them, the mass-volume concentration of L-arginine is 0.1% - 0.5%, the volume concentration of methyl jasmonate is 0.001% - 0.02%, and the mass-volume concentration of salicylic acid is 0.1% - 0.5%.

3. The method for accelerating the growth of germinated coix seeds according to claim 2, characterized in that: The preparation method of the growth of germinated coix seeds also includes: take out the germinated germinated coix seeds, store them in a cold storage for freezing and solidifying. The temperature in the cold storage is -0.1 - -0.5°C, and the quick-freezing time is 2 - 4 hours; then take them out, wash them with water, dry the water on the surface, send them into a dryer at 50 - 60°C for dehydration and drying, cool them, and store them in vacuum packaging to obtain the finished product of germinated coix seeds.

Images