阅读说明：本技术 一种谷芽催生的方法及谷芽营养食品的加工方法 (Method for accelerating growth of rice sprouts and processing method of rice sprout nutritional food ) 是由 赵思明 陈玮 牛猛 贾才华 张宾佳 许燕 熊善柏 于 2020-07-22 设计创作，主要内容包括：本发明公开了一种谷芽催生的方法及谷芽营养食品的加工方法,其包括如下步骤：1)种子激活：将谷物种子去除杂质,并用臭氧水消毒,然后使用种子激活液进行浸泡,之后对谷物种子进行高频电场处理；2)营养调理：将步骤(1)激活后的谷物种子进行发芽处理,每隔一段时间向谷物种子表面喷洒营养喷剂。本发明通过对谷物发芽过程进行精准调控,可有效提高发芽率和发芽势,同时能抑制杂菌生长,且营养因子得到释放和游离化,抗营养因子得到钝化,营养素损失较小,大幅提高了谷芽的开发利用价值。本发明以不同种类的谷物胚芽为原料,并搭配水果、蔬菜、坚果等辅料,可制备出口感绵细丰富、营养均衡丰富、口感层次强烈,并且具有调节肠道菌群环境、补充特种营养素、健脑益智护眼、安眠宁神等功效的营养食品。(The invention discloses a method for accelerating the growth of rice sprouts and a processing method of rice sprout nutritious food, which comprises the following steps: 1) seed activation: removing impurities from the grain seeds, disinfecting the grain seeds by ozone water, soaking the grain seeds by using a seed activating solution, and then carrying out high-frequency electric field treatment on the grain seeds; 2) and (3) nutrition conditioning: and (2) carrying out germination treatment on the grain seeds activated in the step (1), and spraying a nutrient spray to the surfaces of the grain seeds at intervals. According to the invention, the germination process of the grain is accurately regulated, so that the germination rate and the germination vigor can be effectively improved, the growth of mixed bacteria can be inhibited, the nutritional factors are released and dissociated, the anti-nutritional factors are passivated, the loss of nutrients is less, and the development and utilization value of the grain buds is greatly improved. The invention takes cereal germs of different types as raw materials, and is matched with auxiliary materials such as fruits, vegetables, nuts and the like, so that the nutritional food which has soft and rich mouthfeel, balanced and rich nutrition, strong mouthfeel gradation, and the effects of regulating the environment of intestinal flora, supplementing special nutrients, strengthening brain, improving intelligence, protecting eyes, improving sleep and calming the nerves and the like can be prepared.)

1. A method for accelerating the germination of cereal sprouts is characterized by comprising the following steps:

1) seed activation: removing impurities from the grain seeds, disinfecting the grain seeds by ozone water, soaking the grain seeds by using a seed activating solution, and then carrying out high-frequency electric field treatment on the grain seeds;

2) and (3) nutrition conditioning: and (2) carrying out germination treatment on the grain seeds activated in the step (1), and spraying a nutrient spray to the surfaces of the grain seeds at intervals.

2. The method for accelerating germination of cereal grains according to claim 1, wherein the formulation of said seed activating solution is: 10-30 g of sodium chloride, 0.3-0.8 g of manganese sulfate, 0.05-0.2 g of gibberellin, 0.3-0.8 g of cellulase and 1000g of water.

3. The method for accelerating germination of cereal sprouts as claimed in claim 1, wherein in the step (1) of activating seeds, the conditions for soaking with the activating solution of seeds are as follows: the soaking temperature is 25-35 ℃, and the soaking time is 4-10 h.

4. The method for accelerating germination of cereal sprouts as claimed in claim 1, wherein in the step (1) of activating the seeds, the conditions of the high-frequency electric field treatment are as follows: the frequency is 10-30 MC, the field intensity is 100-300V/cm, and the processing time is 20-80 s.

5. The method for accelerating the germination of cereal sprouts as claimed in claim 1, wherein the nutritional conditioning of step (2) is specifically: germinating the activated grain seeds for 10-24 hours under the dark condition with the humidity of 90% and the temperature of 20-40 ℃, spraying a nutrition spray to the grain surfaces every 2-6 hours, and stopping germination when the bud length reaches 0.5-2.0 mm.

6. The method of claim 1, wherein the nutritional spray comprises the following ingredients in the following concentrations: 0.25g/L of soluble chitosan, 0.01-0.04 g/100g of composite strain, 0.2g/L of free monosaccharide, 0.02g/100g of vitamin, 0.05g/100g of amino acid, 5mmol/L of organic acid, 0.1g/L of sodium chloride, 0.45g/L of L-monosodium glutamate, 0.1g/L of zinc sulfate, 0.001g/L of potassium dihydrogen phosphate and 1g/L of calcium chloride; the composite strain comprises Brettanomyces custersii (Brettanomyces custersii) ZSM-001, Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002, Rhizopus oryzae (Rhizopus oryzae) ZSM-003, Rhizopus oryzae (Rhizopus oryzae) ZSM-004 and Rhizopus (Rhizopus) ZSM-005; in the composite strain, Brettanomyces custersii (Brettanomyces custersii) ZSM-001, Lactobacillus plantarum (Lactobacillus plantarum) ZSM-002, Rhizopus oryzae (Rhizopus oryzae) ZSM-003, Rhizopus oryzae (Rhizopus oryzae) ZSM-004 and Rhizopus (Rhizopus sp.) ZSM-005 are in a mass ratio of 2:5:3:3: 2.

7. A processing method of a grain sprout nutritious food is characterized by comprising the following steps:

1) drying the grains: taking different types of cereal seeds as raw materials, carrying out cereal germination acceleration on the cereal seeds by adopting the method of any one of claims 1 to 6, and then drying the cereals to obtain different types of germ cereals;

2) micronization: adding clear water into germ grains to prepare germ grain slurry with solid mass concentration of 5-30%, and then carrying out wet superfine grinding to prepare fine germ grain slurry;

3) drying the germ grain slurry: drying the germ grain slurry serving as a raw material to prepare different types of germ grain powder or germ grain pieces;

4) blending the formula: blending the obtained germ grain powder or germ grain pieces of different types according to a certain proportion, adding a nutrition blending agent, a flavor regulator and a stabilizer, and packaging into independent small packages to obtain germ grain packages; blending different kinds of dried fruits according to nutrition or taste requirements, and independently packaging to obtain fruit bags; blending different kinds of dried vegetables according to nutrition or taste requirements, and independently packaging to obtain vegetable bags; blending different types of nuts according to the requirements of nutrition or taste, and then independently packaging to obtain nut bags;

5) packaging: and (4) putting the germ grain bags prepared in the step (3) and the fruit bags, the vegetable bags and the nut bags prepared in the step (4) into a package, coding and boxing to obtain the fruit, vegetable and nut steamed stuffed bun.

8. The method of claim 7, wherein the cereal seed comprises one or more of brown rice, coix seed, millet, oat, wheat, barley, buckwheat, highland barley, soybean, mung bean, and black bean; the dried fruit comprises one or more of dried cranberry, dried blueberry, dried kiwi fruit, dried mango, dried apple, dried banana, dried yellow peach and dried lemon; the dried vegetables comprise one or more of dried carrot, dried Korean vegetable, dried okra, dried cucumber, dried bean curd, dried potato and dried tomato; the nut comprises one or more of semen Coryli Heterophyllae, semen Armeniacae amarum, fructus Anacardii, semen Juglandis, semen Cucurbitae, semen Arachidis Hypogaeae, semen Helianthi, pistachio nut, and semen Pini.

9. The processing method of a cereal sprout nutritional food as claimed in claim 7, wherein the wet micronization in step (2) is performed by high pressure homogenization or high energy wet ball milling; the technological parameters of the high-pressure homogenization are as follows: homogenizing twice under the pressure of 40Mpa and 20Mpa by controlling the homogenizing temperature to be 50-60 ℃; the technological parameters of the high-energy wet ball milling are as follows: zirconia grinding beads with the diameter of 0.5mm are used, the material bead ratio is 400:740g/g, the rotating speed is 1000-3000 rpm, and the grinding time is 1-1.5 h.

10. The processing method of the cereal sprout-enriched food as claimed in any of claims 7 to 9, wherein in the formula blending in step (4), the optimal formula is calculated by linear or non-linear programming during the blending process of the cereal germ, the dried fruit, the dried vegetable and the nut.

Technical Field

The invention belongs to the technical field of processing of nutritional foods, and particularly relates to a method for accelerating germination of rice sprouts and a processing method of a rice sprout nutritional food.

Background

There are a variety of large grains around the world, such as rice, millet, sorghum, corn, wheat, barley, oats, etc., and in addition to their consumption as staple foods, some countries in asia, africa, and the western world will use grains as raw materials for beverage processing. The grains are staple food for people in China and play an important role in the dietary structure of China, and the grains are also used as agricultural kingdoms with grain diet since ancient times in China, and the grain yield and the import quantity stably stay in the front of the world. In recent years, the adjustment of the industrial structure of the grain processing industry has made a great progress on the basis of generally meeting the basic living needs of urban and rural residents, wherein the research and development and popularization of the grain sprout food are gradually and widely carried out.

The grain germination accelerating technology comprises seed activation, exogenous nutrient intervention germination, dominant germination accelerating strain control, anti-nutritional factor passivation, nutritional factor release (ionization), nutrition maintenance (pH, temperature, oxygen and time adjustment) and the like.

The seed activation is characterized in that the operation of an internal biochemical system of the seed is stimulated through the intervention of external factors, and the generation and release of various enzymes in and among cells are activated, so that the seed reaches an active germination state. The physical means of seed activation at present comprises a heat shock method, a plasma activation method, a microwave activation method, a magnetization activation method, an electric field activation method, an ultrasonic field activation method and the like, and the methods can remarkably improve the germination rate and the germination activity of seeds through the stimulation effect of physical factors. In addition, the activity of enzymes such as glutamate decarboxylase, protease, saccharifying enzyme, phytase, cellulase and the like in the grain seeds can be increased by more than 50 percent by combining mild means such as enzyme treatment, mineral addition and the like.

The germination is generally realized by preparing a special nutrient solution for germination by mixing free monosaccharide, amino acid, mineral, vitamin and the like with water, and the nutrient solution can promote the germination of seeds in the modes of soaking, spraying, injecting and the like and improve the germination vigor. For example, the nutrient solution for accelerating germination of cucumber seeds mentioned in patent CN108456092A is obtained by mixing lactose, fructose, paclobutrazol, vitamins, amino acids and water-soluble chitosan in the presence of a solvent to form the nutrient solution, and the accelerating germination effect is obvious; the germination of the seeds is less, but the conditions are high in temperature and humidity, but the conditions are easy to breed infectious microbes, in order to control the microbes with the microbes, promote the germination of the seeds, increase the enrichment and ionization of nutritional factors, add the fragrance and taste of the grains, certain high-quality compound strains can be inoculated on the basis of the nutrient solution, specific strains such as rhizopus oryzae zsm-003, rhizopus oryzae zsm-004, rhizopus zsm-005, cassetter yeast zsm-001 and the like mentioned in patent CN104357337A, in addition, a tea viable bacteria germination accelerating and growing promoter is also developed by institute of microbial agents of Chinese academy of sciences, the germination of new buds and new leaves can be promoted after the spraying, the tenderness is good, the density of bud heads and the number of trefoil leaves are obviously increased, the weight of the hundred buds and the hundred shoots are increased, the compound bacteria can secrete auxin, cytokinin and enzyme to regulate the metabolism of the sprouts and promote the growth of stems and leaves, and can inhibit the growth of harmful microorganisms, effectively prevent and treat the phenomena of burnt roots, bud rot and the like, and some strains can also degrade drug residues.

The anti-nutritional factors are substances which are generated by plant metabolism and have anti-nutritional effects on animals by different mechanisms, so that the anti-nutritional factors play a role in deterring eating. The anti-nutritional factors destroy or obstruct the digestion and absorption of the body to the nutritional ingredients, and improve the activity of harmful bacteria in the intestinal tract by changing the speed of chyme passing through the digestive tract, thereby causing the body development obstruction. Anti-nutritional factors are commonly found in nature, and the anti-nutritional factors of cereal seeds mainly comprise phytic acid, non-starch polysaccharides, phenolic substances and the like, and methods for inactivating the phytic acid, the non-starch polysaccharides, the phenolic substances and the like comprise mechanical methods (crushing, shelling and peeling), a germination treatment method, a heat shock method, a water soaking method, chemical methods (acid-base treatment), a crop breeding method, an enzyme preparation treatment method and a microbial fermentation method, which have respective advantages and disadvantages.

The release and the ionization of the trophic factors are directly related to the inactivation of the antinutritional factors, for example, phytic acid can chelate mineral elements and prevent the release and the ionization of calcium, magnesium, iron, zinc and other element ions; the trypsin inhibitor inhibits the degradation of protein into free polypeptide or amino acid by competitively inhibiting the protease in animal intestinal tract. In addition, under the dual actions of external environment (such as low temperature and metal ions) and internal genetic materials, programmed death of plant cells occurs, intracellular organelles (such as mitochondria, vacuole, endoplasmic reticulum and the like) are cracked under the action of endogenous enzymes to cause the outflow of contents in the intracellular organelles, the permeability of cell membranes is greatly increased, and the escape and the dissociation of nutritional factors such as amino acids, proteins, water-soluble sugars, fatty acids and the like from the cells are promoted. The purpose of the patent is to reasonably control the inactivation of anti-nutritional factors and the release (ionization) of the nutritional factors, so that the content of free GABA, amino acid, anthocyanin, water-soluble saccharide and the like is increased by more than 20 percent. The nutrient preservation refers to controlling environmental conditions, for example, controlling the pH value of the microenvironment on the surface of the grain seeds to be 6-6.8, adopting the modes of low-temperature stress, low-oxygen stress, salt stress and the like to reduce the content of nutrients such as GABA, amino acid or polypeptide, oligosaccharide, probiotics and the like of the grains to be lower than 10%, Chinese patent CN 103999933A discloses a preservation method of the germinated brown rice, which mainly plays a role in preserving solution containing chitosan, calcium citrate, tea polyphenol and ascorbic acid.

Disclosure of Invention

Detailed Description

The present invention will be further described with reference to the following detailed description, which is provided for illustrative purposes only, and is not intended to limit the scope of the present invention, as those skilled in the art will recognize equivalent substitutions within the spirit and scope of the present invention.