阅读说明：本技术 一种发芽糙米富集γ-氨基丁酸的方法 (Method for enriching gamma-aminobutyric acid in germinated brown rice ) 是由 郑艺梅 吕贤清 陈芸芸 符稳群 于 2020-06-08 设计创作，主要内容包括：本发明属于功能食品技术领域,尤其涉及一种发芽糙米富集γ-氨基丁酸的方法。本发明富集γ-氨基丁酸的方法是通过将糙米冷激处理后发芽得到。本发明的方法较未经过冷激处理得到的γ-氨基丁酸的含量显著提高,且安全、无毒,易于操作,为功能食品的加工提供了依据。(The invention belongs to the technical field of functional foods, and particularly relates to a method for enriching gamma-aminobutyric acid in germinated brown rice. The method for enriching the gamma-aminobutyric acid is obtained by germinating the brown rice after the brown rice is subjected to cold shock treatment. Compared with the gamma-aminobutyric acid obtained without cold shock treatment, the method provided by the invention has the advantages that the content of the gamma-aminobutyric acid is obviously improved, and the method is safe, non-toxic and easy to operate, and provides a basis for processing functional food.)

1. A method for enriching gamma-aminobutyric acid in germinated brown rice is characterized by comprising the following steps:

(1) carrying out cold shock treatment on the brown rice to obtain cold shock brown rice;

(2) after the cold-shock brown rice is subjected to germination treatment, the enrichment of gamma-aminobutyric acid is completed.

2. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 1, wherein the temperature of the cold shock treatment is-18 to 4 ℃; the time for cold shock treatment is 12-24 h.

3. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 2, wherein the chilling treatment is performed at-18 ℃ for 12 hours.

4. The method for enriching gamma-aminobutyric acid in germinated brown rice as claimed in claim 2, wherein the chilling treatment is performed at 0 ℃ for 12 hours.

5. The method for enriching gamma-aminobutyric acid in germinated brown rice as claimed in claim 2, wherein the chilling treatment is performed at 4 ℃ for 24 hours.

6. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 1, wherein the temperature of the germination treatment is 34-36 ℃ and the time of the germination treatment is 21-27 hours.

7. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 6, wherein the temperature of the germination treatment is 35 ℃ and the time of the germination treatment is 24 hours.

8. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 1, wherein the relative humidity during the germination treatment is 90 to 95%.

9. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 1, wherein the number of air exchanges during the germination treatment is 4 to 6, and each air exchange time is 5 to 15 min.

10. The method for enriching gamma-aminobutyric acid in germinated brown rice according to claim 9, wherein the aeration time during the germination treatment is 5 times and 10min per aeration time.

Technical Field

The invention relates to the technical field of functional foods, in particular to a method for enriching gamma-aminobutyric acid in germinated brown rice.

Background

Gamma-aminobutyric acid (GABA) is widely present in animals and plants. The product can be used as important inhibitory neurotransmitter of human body, and has physiological functions of improving nerve function, regulating immunity, digesting and regulating blood sugar, lowering blood pressure and serum cholesterol, preventing hypoadiponectin blood syndrome, protecting kidney, relieving cocaine addiction, and treating senile dementia. As people age and mental stress increase, accumulation of gamma-aminobutyric acid in vivo is reduced, and the supplement of gamma-aminobutyric acid from food is particularly important for promoting human health. The content of gamma-aminobutyric acid in higher plants is generally 0.3-32.5 mu mol/g, and the physiological needs of human bodies cannot be met. Therefore, the research and development of functional food rich in gamma-aminobutyric acid are highly concerned by scholars at home and abroad.

At present, the main production method of gamma-aminobutyric acid in China is chemical synthesis. The gamma-aminobutyric acid prepared by chemical synthesis can cause certain harm to human bodies, so that the method is not suitable for the field of functional food or nutrition supplement, and the content of the obtained gamma-aminobutyric acid is low.

Disclosure of Invention

In view of the above problems, the present invention provides a method for enriching gamma-aminobutyric acid in germinated brown rice. The method has simple steps, is easy to operate, has high content of the enriched gamma-aminobutyric acid, is nontoxic, and can be used for processing functional food.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a method for enriching gamma-aminobutyric acid in germinated brown rice, which comprises the following steps:

(1) carrying out cold shock treatment on the brown rice to obtain cold shock brown rice;

(2) after the cold-shock brown rice is subjected to germination treatment, the enrichment of gamma-aminobutyric acid is completed.

Preferably, the temperature during the cold shock treatment is-18 to 4 ℃; the time for cold shock treatment is 12-24 h.

Preferably, the temperature of the cold shock treatment is-18 ℃ and the time is 12 h.

Preferably, the temperature during the cold shock treatment is 0 ℃ and the time is 12 hours.

Preferably, the temperature during the cold shock treatment is 4 ℃ and the time is 24 h.

Preferably, the temperature of the germination treatment is 34-36 ℃, and the time of the germination treatment is 21-27 h.

Preferably, the temperature for the germination treatment is 35 ℃ and the time for the germination treatment is 24 hours.

Preferably, the relative humidity during the germination treatment is 90 to 95%.

Preferably, the number of air changes in the germination treatment is 4 to 6, and the time for each air change is 5 to 15 min.

Preferably, the number of air changes in the germination treatment is 5, and the time for each air change is 10 min.

The invention provides a method for enriching gamma-aminobutyric acid in germinated brown rice. The gamma-aminobutyric acid enriched by the enrichment method has high content, is non-toxic and is easy to operate. The method can fully utilize the value in the germinated brown rice to obtain the high-content gamma-aminobutyric acid, and the obtained gamma-aminobutyric acid is high in safety because a chemical synthesis method is not adopted, so that the method can be used in the field of functional foods.

Detailed Description

The invention provides a method for enriching gamma-aminobutyric acid in germinated brown rice, which comprises the following steps:

(1) carrying out cold shock treatment on the brown rice to obtain cold shock brown rice;

(2) after the cold-shock brown rice is subjected to germination treatment, the enrichment of gamma-aminobutyric acid is completed.

In the invention, the brown rice needs to be subjected to picking, cleaning, disinfection, washing and draining before being subjected to cold shock treatment.

In the invention, the brown rice is picked to remove mildewed, non-embryo, heterochromous and immature brown rice.

In the present invention, the brown rice sterilization solution is a sodium hypochlorite solution.

In the invention, the mass fraction of the sodium hypochlorite solution for disinfecting the brown rice is 0.5-1.5%, and the preferred mass fraction is 1%.

In the invention, the disinfection time of the brown rice is 5-15 min, preferably 10 min.

In the invention, the addition amount of the brown rice disinfectant is 8-12 times, preferably 10 times of the mass of the brown rice.

In the present invention, the brown rice is washed using distilled water.

In the invention, the temperature during the cold shock treatment is-18-4 ℃, preferably-14-0 ℃, more preferably-10-4 ℃ and still more preferably-7 ℃.

In the present invention, the time for the cold shock treatment is 12 to 24 hours, preferably 15 to 21 hours, and more preferably 18 hours.

As a preferred embodiment of the invention, the temperature of the cold shock treatment is-18 ℃ and the time is 12 h; or the temperature during the cold shock treatment is 0 ℃ and the time is 12 h; or the temperature in the cold shock treatment is 4 ℃ and the time is 24h

In the invention, the temperature of the germination treatment is 34-36 ℃, and preferably 35 ℃.

In the invention, the time of the germination treatment is 21-27 h, and preferably 24 h.

In the present invention, the relative humidity during the germination treatment is 90 to 95%, preferably 93%.

In the present invention, the number of air changes in the germination treatment is 4 to 6, preferably 5.

In the present invention, the aeration time in the germination treatment is 5 to 15min, preferably 10 min.

In the present invention, the timing of exchanging air and water in the germination treatment is once every 3 hours.

In the present invention, the ventilation and water exchange during the germination treatment are performed to maintain sufficient humidity and prevent the occurrence of an offensive odor during the germination of the brown rice.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.