Medicated food germinated brown rice and freshness locking method thereof

Abstract

The invention relates to the technical field of food processing, in particular to medicated diet germinated brown rice and a freshness locking method thereof. The preparation method comprises the following steps: by taking brown rice as a raw material, firstly, soaking the brown rice in medicinal and edible raw material leaching liquor and promoting the brown rice to germinate, and then, curing the germinated brown rice by utilizing steam generated by the leaching liquor under the conditions of specific temperature and pressure, so that medicated food ingredients fully permeate into rice grains; and after curing, sequentially carrying out segmented tempering and drying and vacuum packaging with a nano antibacterial material to obtain the medicated food cured germinated brown rice product. The content of gamma-aminobutyric acid is remarkably increased to 45-55 mg / 100 g through the germination and curing process, the content of total polyphenol is remarkably increased to 10-15 mg / g, the water content of the product is reduced to be lower than safe water through tempering drying and vacuum packaging, and the shelf life of the germinated brown rice is remarkably prolonged. No chemical preservative is added in the whole process, and the obtained product has the health preserving function of a traditional medicated diet and the characteristics of modern convenient food and can be used as a composite nutritional food raw material for improving nervous system functions and resisting oxidation.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a medicinal sprouted brown rice and its freshness-preserving method. Background Technology

[0002] Sprouted brown rice is a high-quality raw material that combines nutritional supply and health conditioning effects, as it is rich in functional components such as γ-aminobutyric acid (GABA, which has the effects of improving the function of the nervous system and regulating sleep) and polyphenols (which have antioxidant and anti-inflammatory biological activities).

[0003] However, the traditional process for preparing germinated brown rice has significant technical bottlenecks: on the one hand, the efficiency of functional component enrichment is low, and it is difficult to achieve the synergistic and efficient accumulation of multiple functional components such as GABA and polyphenols; on the other hand, the combination of medicinal and edible components with brown rice is relatively simple, and the penetration and retention of medicinal and edible active ingredients into the interior of brown rice is not good, making it difficult to simultaneously optimize the functional characteristics and eating quality of medicinal germinated brown rice.

[0004] Existing technical solutions also have several shortcomings: For example, patent publication number CN202411158738.0 (publication date August 22, 2024) discloses a method for increasing the polyphenol and GABA content in germinated brown rice. This technology uses exogenous chemical additives such as brassinolide and ascorbic acid to promote component accumulation. Although it can improve some indicators, it may introduce food safety risks and affect consumer acceptance. On the other hand, processes that rely solely on a single component enrichment strategy, such as patent publication number CN202510957948.4 (publication date July 11, 2025), disclose a method for processing germinated brown rice that promotes sleep. This technology uses rice bran to prepare a nutrient solution and sprays it onto germinated brown rice in stages, successfully producing germinated brown rice with significantly increased GABA content and sleep-aiding effects. However, it lacks an effective control strategy for the synergistic enrichment of multiple components, making it difficult to simultaneously and efficiently accumulate components such as GABA and polyphenols. In addition, most processes do not fully consider the freshness and component stability of the product during storage, which restricts its transformation into convenient and commercialized products.

[0005] As market demand for high-quality germinated brown rice that combines nutritional fortification and medicinal conditioning functions continues to grow, existing technologies still have gaps in terms of improving the overall functionality of the product, ensuring safety, and maintaining storage stability, which limits the further application of this product category in the functional food field. Summary of the Invention

[0006] The purpose of this invention is to address the shortcomings of existing medicinal germinated brown rice preparation technologies in terms of efficient and synergistic enrichment of functional components, safety assurance, and storage stability.

[0007] The purpose of this invention is to provide a medicinal sprouted brown rice and its freshness-locking method. Through a whole-process synergistic process of soaking in extracts of multiple medicinal and edible raw materials, steam cooking with spice extracts, and nano-antibacterial vacuum packaging, the content of GABA and polyphenols is not only synergistically increased, but the resulting product also has the characteristics of modern convenience food, providing a new method for the high-value production of medicinal sprouted brown rice.

[0008] To achieve the above objectives, one objective of this invention is to provide a method for preserving the freshness of germinated brown rice used in medicinal cuisine, comprising the following steps: Step S1: Ginkgo, Euryale ferox, kudzu root, angelica, black dates, jujube seeds, dried honeysuckle, gardenia, and chrysanthemum are pretreated and then extracted with purified water to obtain an extract of medicinal and edible raw materials. Subsequently, the brown rice was soaked in an extract of medicinal and edible ingredients; Step S2: The brown rice sprouts after being soaked and absorbing water; Cloves, star anise and fennel were mixed in a certain proportion and extracted with warm water to obtain an extract; Step S3: Boil the extract, then place the sprouted brown rice in a steam environment to cook it, so that the medicinal ingredients can fully penetrate into the rice grains, and finally obtain medicinal cooked brown rice with uniform moisture and consistent degree of cooking. Step S4: The matured sprouted brown rice is slow-dryed in stages and vacuum-packed using nano-antibacterial materials.

[0009] As a further improvement to this technical solution, in step S1, the ratio of material to liquid for ginkgo, foxnut, kudzu root, and angelica is 1:6-10, the cooking time is 30-50 minutes, and the supernatant is collected by centrifugation for later use. The ratio of material to liquid for both black dates and sour jujube kernels is 1:6-10; The dried honeysuckle, gardenia, and chrysanthemum are coarsely pulverized through a 20-mesh sieve, with a material-to-liquid ratio of 1:6-10, a soaking time of 15-25 minutes, and then heated to 45-65℃ for extraction for 90-120 minutes.

[0010] As a further improvement to this technical solution, in step S1, the soaking temperature of the extract when soaking brown rice is 20-30℃, and the soaking time is 6-18h.

[0011] As a further improvement to this technical solution, in step S2, the brown rice germination time is 24-48 hours, the germination temperature is 25-35℃, and the germination humidity is 60-80%.

[0012] As a further improvement to this technical solution, in step S2, cloves, star anise, and fennel are mixed with water at a material-to-liquid ratio of 1:10-18, and extracted at an extraction temperature of 60-70℃ for 4-8 hours to obtain an extract.

[0013] As a further improvement to this technical solution, in step S3, after the extract is boiled, the germinated brown rice is placed in a steam environment to mature for 20-30 minutes.

[0014] As a further improvement to this technical solution, in step S4, the reheating ratio when drying the matured germinated brown rice is 2-3:1, the reheating temperature is 45-55℃, and the drying time is 10-15 minutes.

[0015] As a further improvement to this technical solution, in step S4, the thickness of the nano-antibacterial packaging material is 0.08-0.12mm, and the vacuum extraction time is 10-40s.

[0016] The second objective of this invention is to provide a medicinal germinated brown rice obtained according to the above-described freshness-locking method, comprising the following ingredients: Ginkgo nuts, fox nuts, kudzu root, angelica root, black dates, jujube seeds, dried honeysuckle, gardenia, chrysanthemum, cloves, star anise, fennel, and brown rice; among which: The ginkgo, foxnut, kudzu root, and angelica are boiled and extracted to serve as the basic medicinal components for nourishing, calming the mind, and harmonizing the body's vital energy. These components work together to penetrate into the brown rice, enhancing its medicinal functions of strengthening the spleen and kidneys, nourishing blood, and calming the mind. The black dates, jujube kernels, dried honeysuckle, gardenia, and chrysanthemum, after being extracted, serve as active components for nourishing yin, clearing heat, and antioxidation, promoting the synergistic enrichment of γ-aminobutyric acid and polyphenols during the germination process. The cloves, star anise, and fennel are extracted with warm water, and their volatile components promote the deep penetration of medicinal ingredients into the brown rice during the steam cooking stage, giving the product a unique flavor.

[0017] In this invention, clean brown rice is used as raw material. It is first soaked in an extract containing ginkgo, gorgon fruit, angelica, black dates, honeysuckle, gardenia, chrysanthemum, kudzu root, and jujube seed. Then, it is germinated. Next, it is cooked by steaming with an extract containing cloves, star anise, and fennel. After that, it is slowly dried, cooled, and packaged, thereby realizing the effective preparation and application of germinated brown rice in medicinal cuisine.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: This medicinal sprouted brown rice and its freshness-locking method utilize a compound extract system composed of multiple medicinal and edible ingredients such as ginkgo, fox nut, kudzu root, and angelica, along with black dates, jujube seeds, and dried honeysuckle. During the soaking and sprouting stage, this system synergistically regulates the physiological metabolism of the brown rice, simultaneously promoting the efficient enrichment of target functional components such as γ-aminobutyric acid (GABA) and polyphenols. Furthermore, the spice extract promotes the deep penetration of medicinal components into the rice grains and flavor fusion during the steam cooking stage. Simultaneously, a segmented slow-drying process precisely controls moisture migration, maintaining the textural uniformity and edible quality of the cooked rice grains. Nano-antibacterial vacuum packaging forms a barrier, effectively ensuring the stability of functional components and microbial safety during storage. The entire process sequentially completes the targeted extraction of medicinal and edible homologous components, precise temperature-controlled soaking and germination of compound extracts, synergistic steam maturation of spices, and segmented drying and freshness-locking packaging. This achieves systematic control from the synergistic enrichment of functional components and the targeted penetration of medicinal and dietary efficacy to the long-term stability of the product. It solves the technical bottlenecks of low efficiency in the accumulation of functional components, single combination of medicinal and dietary efficacy, and poor storage stability in traditional germination processes, and produces a medicinal germinated brown rice product that combines high content of active ingredients, significant medicinal and dietary conditioning effects, and the characteristics of modern convenience food. Attached Figure Description

[0019] Figure 1 This is a flowchart of the present invention; Figure 2 This is a schematic diagram of the concentration and absorbance curve of GABA standard solution; Figure 3 This is a schematic diagram of the relationship between gallic acid concentration and absorbance. Figure 4 A schematic diagram showing the GABA content in germinated brown rice under different treatment conditions; Figure 5 This diagram illustrates the total polyphenol content in germinated brown rice under different treatment conditions. Detailed Implementation

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] Please see Figure 1 As shown, one of the objectives of this invention is to provide a method for preserving the freshness of germinated brown rice used in medicinal cuisine, comprising the following steps: Step S1: Ginkgo, Euryale ferox, kudzu root, angelica, black dates, jujube seeds, dried honeysuckle, gardenia, and chrysanthemum are pretreated and then extracted with purified water to obtain an extract of medicinal and edible raw materials. The ratio of material to liquid for ginkgo, foxnut, kudzu root, and angelica is 1:6-10, and the cooking time is 30-50 minutes. The supernatant is then centrifuged and reserved. The ratio of raw material to liquid for both black dates and sour jujube kernels is 1:6-10; Dried honeysuckle, gardenia, and chrysanthemum are coarsely pulverized and passed through a 20-mesh sieve. The material-to-liquid ratio is 1:6-10, and the soaking time is 15-25 minutes. Then, the temperature is raised to 45-65℃ for extraction for 90-120 minutes.

[0022] Subsequently, brown rice was soaked in an extract of medicinal and edible raw materials. The soaking temperature of the extract was 20-30℃, and the soaking time was 6-18 hours.

[0023] More preferably, in this invention, the ratio of material to liquid for ginkgo, foxnut, kudzu root, and angelica is 1:8, the cooking time is 40 minutes, and the supernatant is collected by centrifugation for later use; the ratio of material to liquid for black dates and jujube kernels is 1:8, and the dried honeysuckle, gardenia, and chrysanthemum are coarsely pulverized and passed through a 20-mesh sieve, with a material to liquid ratio of 1:8, the soaking time is 15 minutes, and then the temperature is raised to 55°C for 100 minutes; the soaking temperature of the extract is 25°C, and the soaking time is 12 hours.

[0024] Step S2: After soaking and absorbing water, the brown rice germinates. The germination time is 24-48 hours, the germination temperature is 25-35℃, and the germination humidity is 60-80%.

[0025] Cloves, star anise, and fennel are mixed in a certain proportion and extracted with warm water. Specifically, cloves, star anise, and fennel are mixed with water at a material-to-liquid ratio of 1:10-18 and extracted at an extraction temperature of 60-70℃ for 4-8 hours to obtain the extract.

[0026] More preferably, in this invention, the brown rice germination time is 36 hours, the germination temperature is 30°C, and the germination humidity is 70%; the ratio of cloves, star anise, and fennel to liquid is 1:12, the extraction time is 6 hours, and the extraction temperature is 60°C.

[0027] Step S3: Boil the extract, then place the germinated brown rice in a steam environment to cook for 20-30 minutes, so that the medicinal ingredients can fully penetrate into the rice grains, and finally obtain medicinal cooked brown rice with uniform moisture and consistent cooking degree.

[0028] More preferably, in this invention, the extraction liquid is used to cook brown rice for 25 minutes.

[0029] Step S4: Perform segmented tempering and drying on the matured sprouted brown rice. Specifically, the tempering ratio for drying the matured sprouted brown rice is 2-3:1, the tempering temperature is 45-55℃, the drying time is 10-15 minutes, and the brown rice is vacuum-packed using nano antibacterial materials with a thickness of 0.08-0.12 mm. The vacuuming time is 10-40 seconds.

[0030] More preferably, in this invention, the ratio of dried and cooked brown rice to tempered rice is 2.5:1, the tempering temperature is 50°C, and the drying time is 10 min; the thickness of the nano-antibacterial packaging material is 0.1 mm, and the vacuum extraction time is 30 s.

[0031] This invention aims to optimize a medicinal food germinated brown rice technology. Using the GABA content and total polyphenol content in germinated brown rice as evaluation indicators, the three key parameters of material-liquid ratio, germination time, and maturation time were systematically optimized. An orthogonal experimental design was adopted. Based on fixed germination conditions (soaking temperature 25℃, soaking time 12h, germination temperature 30℃, extraction temperature 60℃, tempering ratio 2.5:1, tempering temperature 55℃), three levels of the three factors were set: material-liquid ratio (1:1.6, 1:8, 1:10), germination time (24h, 36h, 48h), and maturation time (20min, 25min, 25min). The experimental data obtained by determining the optimal parameter combination through the L9(33) orthogonal experimental scheme are shown in Table 1.

[0032] Table 1. Results and Analysis of Orthogonal Experiments

[0033] The results in Table 1 show that in the enrichment system of functional components (GABA and total polyphenols) in germinated brown rice for medicinal cuisine, germination time (A), maturation time (B), and material-to-liquid ratio (C) have a significant impact on the synergistic enrichment effect of GABA and total polyphenols. Range analysis revealed that germination time was the most critical factor affecting GABA content (range RA = 10.57) and total polyphenol content (range RA = 4.1), followed by maturation time (range RB = 3.52 for GABA content and RB = 1.87 for total polyphenol content), while the material-to-liquid ratio had a relatively small impact (range RC = 2.18 for GABA content and RC = 0.94 for total polyphenol content). Based on the K value, the optimal process conditions were determined to be a germination time of 36 h, a maturation time of 25 min, and a material-to-liquid ratio of 1:8. Under these optimal conditions, the GABA content in the germinated brown rice for medicinal cuisine reached 58.11 mg / 100 g, and the total polyphenol content reached 15.2 mg / g, both the highest values ​​among all experiments. This result not only verifies the accuracy of the orthogonal experimental design but also highlights the technical advantages of this invention in promoting the synergistic enrichment of GABA and total polyphenols.

[0034] The optimized germination time of 36 hours, maturation time of 25 minutes, and material-to-liquid ratio of 1:8 can be used as the optimal conditions for the synergistic enrichment of GABA-total polyphenols in germinated brown rice for medicinal cuisine according to this invention.

[0035] On the other hand, this application also provides a medicinal germinated brown rice product prepared under the above-mentioned optimal conditions, comprising the following raw materials: Ginkgo nuts, fox nuts, kudzu root, angelica root, black dates, jujube seeds, dried honeysuckle, gardenia, chrysanthemum, cloves, star anise, fennel, and brown rice; among which: Ginkgo, foxnut, kudzu root, and angelica are boiled and extracted to serve as the basic medicinal components for nourishing, calming the mind, and harmonizing the body's vital energy. These components work together to penetrate into the brown rice, enhancing its medicinal functions of strengthening the spleen and kidneys, nourishing blood, and calming the mind. Black dates, jujube seeds, dried honeysuckle, gardenia, and chrysanthemum, after being extracted, serve as active components for nourishing yin, clearing heat, and antioxidation, promoting the synergistic enrichment of γ-aminobutyric acid and polyphenols during the germination process; Cloves, star anise, and fennel are extracted with warm water. Their volatile components promote the deep penetration of medicinal ingredients into brown rice during the steam cooking stage, giving the product a unique flavor.

[0036] This product contains 55-60 mg / 100g of GABA and 14-16 mg / g of total polyphenols. After subsequent slow drying, nano-antibacterial vacuum packaging and other processes, the functional components are retained stably, which provides a guarantee for the high-value application of germinated brown rice in functional foods, medicinal food products and other fields.

[0037] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, the application will be further described in detail below with reference to specific embodiments. Example 1

[0038] S1. Preparation of extract: Ginkgo, Euryale ferox, Pueraria lobata and Angelica sinensis were boiled at a ratio of 1:8 for 40 minutes, and the supernatant was collected by centrifugation for later use; black dates and jujube kernels were processed at a ratio of 1:8; dried honeysuckle, gardenia and chrysanthemum were coarsely pulverized and passed through a 20-mesh sieve, and then soaked at a ratio of 1:8 for 15 minutes, followed by extraction at 55℃ for 100 minutes. S2. Brown rice soaking: Soak brown rice in the extract of medicinal and edible raw materials at 25℃ for 12 hours; S3. Brown rice germination: After soaking and absorbing water, brown rice is germinated for 36 hours at a germination temperature of 30℃ and a germination humidity of 70%. S4. Preparation of extract: Cloves, star anise and fennel were mixed at a material-to-liquid ratio of 1:12 and extracted at 60℃ for 6 hours; S5. Germinated brown rice maturation: Clove, star anise, and fennel extracts are mixed evenly with brown rice in a certain proportion, and then placed in a steam environment to mature the brown rice for 25 minutes, so that the medicinal ingredients can fully penetrate into the rice grains, and finally obtain medicinal matured brown rice with uniform moisture and consistent degree of maturation. S6. Tempering and drying: The matured germinated brown rice is subjected to segmented tempering and drying with a tempering ratio of 2.5:1, a tempering temperature of 50℃, and a drying time of 10min. S7. Vacuum Packaging: Brown rice is vacuum-packed using nano antibacterial material with a thickness of 0.1mm, and the vacuuming time is 30s. Example 2

[0039] The material-to-liquid ratio during the preparation of the extract was adjusted to 1:6, and the remaining steps were the same as in Example 1.

[0040] Example 3 The germination conditions were adjusted to a temperature of 28°C and a humidity of 80% for 30 hours of germination. The remaining steps were the same as in Example 1.

[0041] Comparative Example 1 The difference between this comparative example and Example 1 is that in step S1, the brown rice is germinated using a traditional method: the cleaned brown rice is soaked in deionized water for 6 hours and then placed in a constant temperature incubator for 36 hours to germinate.

[0042] Comparative Example 2 The difference between this comparative example and Example 1 is that in step S3, after the brown rice is soaked in the extract for 12 hours, it is then cooked, slowly dried, and its GABA and total polyphenol content is measured. All other conditions remain unchanged. Comparative Example 3 The difference between this comparative example and Example 1 is that in step S5, the brown rice is soaked in the extract for 12 hours, then germinated at 30°C for 36 hours, and then slowly dried, while the other conditions remain unchanged.

[0043] Performance testing (I) Detection Indicators and Methods 1. GABA content determination method Weigh 0.5g of sample powder from Examples 1-3 and Comparative Examples 1-3, add 5mL of 7% acetic acid solution, extract at 30℃ for 1h, then centrifuge at 4℃ and 10000rpm for 10min. Take the supernatant and add 5mL of anhydrous ethanol. Incubate on ice for 30min, then centrifuge again. Evaporate the supernatant to dryness in a water bath, add 2mL of water to dissolve the residue, filter through a membrane, and take 0.5mL of the solution. Add 0.2mL of 0.2mol / L borate buffer (pH=9.0), 1mL of 6% phenol, and 0.4mL of 5.5% NaClO. Shake well, incubate at 60℃ for 10min, then on ice for 20min, continuing to shake until a blue color appears. Finally, add 2mL of 60% ethanol to the mixture and analyze the sample at 645nm using a UV spectrophotometer. Figure 4 .

[0044] In addition, 0.5 mL of standard solutions with concentrations of 0.01, 0.02, 0.05, 0.1, and 0.2 mg / mL were prepared, and their absorbance was measured according to the above method. A regression equation was established with GABA content as the abscissa (x) and absorbance as the ordinate (y), and a standard curve was plotted. (See figure) Figure 2 .

[0045] 2. Method for determining total polyphenol content Accurately weigh 1.0 g of defatted brown rice flour from Examples 1-3 and Comparative Examples 1-3, place it in a container, add 30 mL of citrate-sodium citrate buffer (pH 5.4) preheated to a suitable temperature, then add 1.0 g of 5.5% cellulase (enzyme activity ≥ 400 U / mg). Sonicate at 350 W and 55 °C for 10 min. Centrifuge the extract at 4 °C and 3500 r / min for 15 min, collect the supernatant to obtain the polyphenol extract, see [link to extract]. Figure 5 .

[0046] Preparation of a series of gallic acid standard solutions: Gallic acid solutions with mass concentrations of (0.0, 1.0, 2.0, 3.0, 4.0, 5.0 μg / mL) were prepared. 0.5 mL of gallic acid standard solution (polyphenol extract) was taken, and 1.0 mL of Folin-Ciocalteu reagent and 2.0 mL of 15% Na₂CO₃ solution were added sequentially. The reaction was carried out in the dark for 2 hours. The absorbance of the reaction solution was measured at 760 nm. (See figure...) Figure 3 .

[0047] according to Figure 4The comparison of GABA content reveals the synergistic effect of multiple factors in the preparation process of germinated brown rice for medicinal cuisine. The GABA content in Examples 1 and 2 was significantly higher than that in Example 3 and the comparative examples. When the material-liquid ratio increased from 1:8 to 1:6 (Example 2), the GABA content decreased by 0.37 mg / 100g, with no significant difference, possibly due to the inhibition of GAD enzyme activity by low water activity and high osmotic pressure. When the germination time was reduced from 36 h to 30 h (Example 3), the GABA content decreased significantly by 8.35%, indicating that germination time is a key factor affecting GABA content. In the comparative examples, the GABA content in Comparative Example 1 (traditional germination), Comparative Example 2 (ungerminated), and Comparative Example 3 (unripened) was significantly lower than that in the examples, indicating that efficient GABA enrichment can only be achieved through synergistic control throughout the entire process.

[0048] according to Figure 5 The comparison of total polyphenol content reveals the crucial role of multi-stage synergy in the preparation process of germinated brown rice for medicinal cuisine in enriching total polyphenols. The total polyphenol content of Example 1 was significantly higher than that of Examples 2, 3, and all comparative examples. When the material-to-liquid ratio was adjusted from 1:8 (Example 1) to 1:6 (Example 2), the total polyphenol content decreased significantly due to severely limited dissolution efficiency and mass transfer kinetics. When the germination time was reduced from 36 h (Example 1) to 30 h (Example 3), the total polyphenol content decreased by 13.33%, indicating that polyphenols still accumulate sufficiently through biosynthesis after 30 h of germination. Germination using the traditional method (Comparative Example 1) showed a significant decrease in total polyphenol content compared to Example 1, highlighting the superior advantage of the optimized process in polyphenol synthesis. Comparative Example 2 (no germination) showed a significant decrease in total polyphenol content compared to Example 1, confirming that germination is the core biotransformation process driving polyphenol enrichment. The total polyphenol content of Comparative Example 3 (unripened) was significantly lower than that of Example 1, indicating that ripening treatment may create more favorable conditions for polyphenol extraction and stabilization by changing cell wall structure or inactivating degrading enzymes.

[0049] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preserving the freshness of germinated brown rice used in medicinal cuisine, characterized in that, Includes the following steps: Step S1: Ginkgo, Euryale ferox, kudzu root, angelica, black dates, jujube seeds, dried honeysuckle, gardenia, and chrysanthemum are pretreated and then extracted with purified water to obtain an extract of medicinal and edible raw materials. Subsequently, the brown rice was soaked in an extract of medicinal and edible ingredients; Step S2: The brown rice sprouts after being soaked and absorbing water; Cloves, star anise and fennel were mixed in a certain proportion and extracted with warm water to obtain an extract; Step S3: Boil the extract, then place the sprouted brown rice in a steam environment to cook it, so that the medicinal ingredients can fully penetrate into the rice grains, and finally obtain medicinal cooked brown rice with uniform moisture and consistent degree of cooking. Step S4: The matured sprouted brown rice is slow-dryed in stages and vacuum-packed using nano-antibacterial materials.

2. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S1, the ratio of ginkgo, foxnut, kudzu root, and angelica root to liquid is 1:6-10, the cooking time is 30-50 minutes, and the supernatant is collected by centrifugation for later use. The ratio of material to liquid for both black dates and sour jujube kernels is 1:6-10; The dried honeysuckle, gardenia, and chrysanthemum are coarsely pulverized through a 20-mesh sieve, with a material-to-liquid ratio of 1:6-10, a soaking time of 15-25 minutes, and then heated to 45-65℃ for extraction for 90-120 minutes.

3. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S1, the soaking temperature of the extract when soaking brown rice is 20-30℃, and the soaking time is 6-18h.

4. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S2, the brown rice germinates for 24-48 hours, at a temperature of 25-35°C, and with a humidity of 60-80%.

5. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S2, cloves, star anise, and fennel are mixed with water at a material-to-liquid ratio of 1:10-18 and extracted at an extraction temperature of 60-70℃ for 4-8 hours to obtain an extract.

6. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S3, after the extract is boiled, the germinated brown rice is placed in a steam environment to mature for 20-30 minutes.

7. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S4, the tempering ratio when drying the matured germinated brown rice is 2-3:1, the tempering temperature is 45-55℃, and the drying time is 10-15 minutes.

8. The method for preserving the freshness of germinated brown rice for medicinal cuisine according to claim 1, characterized in that: In step S4, the thickness of the nano-antibacterial packaging material is 0.08-0.12 mm, and the vacuum extraction time is 10-40 seconds.

9. A medicinal germinated brown rice obtained by the freshness-locking method according to any one of claims 1-8, characterized in that, Including the following raw materials: Ginkgo nuts, fox nuts, kudzu root, angelica root, black dates, jujube seeds, dried honeysuckle, gardenia, chrysanthemum, cloves, star anise, fennel, and brown rice; among which: The ginkgo, foxnut, kudzu root, and angelica are boiled and extracted to serve as the basic medicinal components for nourishing, calming the mind, and harmonizing the body's vital energy. These components work together to penetrate into the brown rice, enhancing its medicinal functions of strengthening the spleen and kidneys, nourishing blood, and calming the mind. The black dates, jujube kernels, dried honeysuckle, gardenia, and chrysanthemum, after being extracted, serve as active components for nourishing yin, clearing heat, and antioxidation, promoting the synergistic enrichment of γ-aminobutyric acid and polyphenols during the germination process. The cloves, star anise, and fennel are extracted with warm water, and their volatile components promote the deep penetration of medicinal ingredients into the brown rice during the steam cooking stage, giving the product a unique flavor.

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