阅读说明：本技术 一种高营养的发芽糙米的加工工艺 (Processing technology of high-nutrition germinated brown rice ) 是由 李涛 李欣宇 于 2019-03-11 设计创作，主要内容包括：一种高营养高口感糙米的制备方法,用糙米作为原材料,包括以下步骤：将糙米加工后进行清洗和消毒处理,消毒后糙米再用催芽液进行催芽处理,再将催芽后的糙米利用热风进行干燥,再依次对干燥后的大米进行富集GABA和富集微量元素两种处理程序,最后将大米进行真空包装,本发明制备的糙米易蒸熟,且食用口感较好。(A preparation method of high-nutrition and high-mouthfeel brown rice uses the brown rice as a raw material, and comprises the following steps: the method comprises the steps of processing brown rice, cleaning and disinfecting the brown rice, carrying out germination accelerating treatment on the disinfected brown rice by using a germination accelerating liquid, drying the germinated brown rice by using hot air, sequentially carrying out two treatment procedures of enriching GABA and enriching trace elements on the dried rice, and finally carrying out vacuum packaging on the rice.)

1. A preparation method of high-nutrition high-mouthfeel brown rice is characterized by comprising the following steps:

A) cleaning and disinfecting the raw material brown rice;

B) placing the sterilized brown rice into a germination accelerating solution for accelerating germination, and drying the germinated brown rice subjected to accelerating germination by utilizing hot air;

C) sequentially carrying out two treatment procedures of enriching GABA and enriching trace elements on the dried rice;

D) and finally, carrying out vacuum packaging on the rice.

2. The method for preparing high-nutrition and high-taste brown rice according to claim 1, wherein the method comprises the following steps: in the step A), 10kg of brown rice by weight is firstly put into a sodium hypochlorite solution with the concentration of 0.7 percent for soaking for 10-20min, and then the rice is washed by distilled water until the pH value is 7.

3. The method for preparing high-nutrition and high-taste brown rice according to claim 1, wherein the method comprises the following steps: in the step B), putting the disinfected brown rice into 20kg of germination accelerating solution by weight for accelerating germination for about 18 hours, and keeping the temperature at 25-30 ℃ during accelerating germination; replacing the germination accelerating liquid every 1.5-2 h; after the germinated brown rice is obtained, the wet germinated brown rice is dried by hot air, and the brown rice is slightly turned over in the drying process.

4. The method of preparing high-nutrition and high-taste brown rice according to claim 1 or 3, wherein the method comprises the following steps: the germination accelerating liquid comprises the following components in percentage by mass: 2-4% of tea polyphenol, 5-7% of ascorbic acid and the balance of distilled water.

5. The method for preparing high-nutrition and high-taste brown rice according to claim 1, wherein the method comprises the following steps: in the step C), the dried rice is placed in an L-glutamic acid solution with the temperature of 36 ℃ and the concentration of 1.0g/L for sprouting for 21 hours, then the brown rice is placed in a sodium selenite solution with the temperature of 32 ℃ and the concentration of 15.0mg/L for sprouting for 19 hours, and the germinated brown rice is immediately treated by using the ultrahigh pressure of 300MPa after the sprouting of the brown rice is finished, so that the mineral substances in the cells are released, and the trace elements can also be enriched.

6. The method for preparing high-nutrition and high-taste brown rice according to claim 1, wherein the method comprises the following steps: naturally airing the obtained brown rice in the step D), and carrying out vacuum packaging.

Technical Field

The invention belongs to the technical field of rice processing, and particularly relates to a processing technology of high-nutrition germinated brown rice.

Background

Cereals are the major food crop on earth, and although north america, africa and europe have also been grown, the main production area is in asia, with the main food population in south-east asian countries. China is a main rice production and consumption country, the rice yield in 2015 in China reaches 2.08 hundred million t, and sufficient yield provides feasible conditions for processing.

The brown rice has no cortex and germ, is rich in nutrition, contains ferulic acid, oryzanol, glutathione, rice bran protein, rice bran polysaccharide, vitamins, linoleic acid and other substances, but has poor cooking performance and mouthfeel. The germinated brown rice can overcome the defects, and the content of some nutrient substances, such as gamma-aminobutyric acid (GABA), is increased by 10 times of the original content after the brown rice is germinated; the starch and the protein are hydrolyzed, thereby being beneficial to the digestion and the absorption of the human body, and the palatability is greatly improved. The germinated brown rice also has anti-obesity effect, and can inhibit type 2 diabetes and cardiovascular disease, and has neuroprotective effect on Parkinson disease. Therefore, the brown rice germinates after being processed, has important significance for fully utilizing rice resources and improving the nutritional value, and is the development direction of rice processing in the future.

Disclosure of Invention

The embodiment of the invention provides a preparation method of high-nutrition high-mouthfeel brown rice, and the specific preparation process flow comprises the following steps:

A) cleaning and sterilizing brown rice, soaking 10kg brown rice in 0.7% sodium hypochlorite solution for 10-20min, and washing with distilled water until pH is 7;

B) placing the sterilized brown rice into a germination accelerating solution for accelerating germination, drying the germinated brown rice subjected to accelerating germination by utilizing hot air, placing the sterilized brown rice into 20kg of germination accelerating solution for accelerating germination for about 18 hours, keeping the temperature at 25-30 ℃ during accelerating germination, replacing the germination accelerating solution every 1.5-2 hours to obtain germinated brown rice, drying the wet germinated brown rice by utilizing hot air, and slightly turning over the brown rice continuously in the drying process; the germination accelerating liquid comprises the following components in percentage by mass: 2-4% of tea polyphenol, 5-7% of ascorbic acid and the balance of distilled water.

C) Sequentially carrying out two treatment procedures of enriching GABA and enriching trace elements on the dried rice; placing the dried rice in an L-glutamic acid solution with the temperature of 36 ℃ and the concentration of 1.0g/L for sprouting for 21h, placing the brown rice in a sodium selenite solution with the temperature of 32 ℃ and the concentration of 15.0mg/L for sprouting for 19h, and immediately treating the germinated brown rice by using the ultrahigh pressure of 300MPa after the sprouting of the brown rice is finished, so that minerals in cells are released, and trace elements can also be enriched.

D) Naturally drying the obtained brown rice, and vacuum packaging.

Advantageous effects

(1) The raw material brown rice is cleaned and disinfected, so that the stay and propagation of microorganisms on the surface of the brown rice can be reduced, and the potential safety hazard of products is reduced;

(2) the germination accelerating liquid is adopted to accelerate the germination of the brown rice, so that the cellulose in the brown rice can be degraded, the quality of the brown rice is improved, the eating mouthfeel of the brown rice is improved, and the storage performance of the brown rice is improved;

(3) the pure physical processing method is separated from the chemical processing method, the operation is simple and reasonable, and large-scale mass production can be realized;

(4) the obtained brown rice is rich in GABA and trace elements, and has high nutritive value.

Detailed Description

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.