阅读说明：本技术 一种发芽糙米制备工艺 (Preparation process of germinated brown rice ) 是由 胡德彬 翁海霞 姜漫漫 于 2021-01-04 设计创作，主要内容包括：本发明属于发芽糙米制备技术领域,尤其为一种发芽糙米制备工艺,包括以下步骤：S1：称取适量的糙米为原料,并对其进行筛分,将破损的糙米筛分掉,然后再将发霉变质的糙米挑选出来,从而可以留下优质的糙米；S2：称取适量的柠檬酸溶液,然后将S1中优质的糙米放入到柠檬酸溶液中,并浸泡一段时间；S3：将S2中浸泡后的糙米沥干,并使用清水将其冲洗干净。本发明的制备过程较为简单,方便工作人员操作,从而可以大大提高发芽糙米的生产效率,可以适用于一些规模较小的生产厂家,因此制备工艺较为简单,且使用的设备较少,从而可以降低人工成本和设备成本,且通过在浸泡过程中,添加食品级维生素调节剂和牛奶,可以提高发芽糙米的营养成分。(The invention belongs to the technical field of germinated brown rice preparation, and particularly relates to a preparation process of germinated brown rice, which comprises the following steps: s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice; s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time; s3: the brown rice soaked in S2 is drained and washed clean with clean water. The preparation process is simple, the operation of workers is convenient, the production efficiency of the germinated brown rice can be greatly improved, the method is suitable for some manufacturers with smaller scales, the preparation process is simple, the used equipment is less, the labor cost and the equipment cost can be reduced, and the nutritional ingredients of the germinated brown rice can be improved by adding the food-grade vitamin regulator and the milk in the soaking process.)

1. A preparation process of germinated brown rice is characterized by comprising the following steps: the method comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

2. The process of preparing germinated brown rice according to claim 1, wherein the process comprises the following steps: the pH value of the citric acid solution in the S2 is 4.0-6.0, and the soaking time is 1-2.5 h.

3. The process of preparing germinated brown rice according to claim 1, wherein the process comprises the following steps: the temperature range in the constant-temperature incubator in the S4 is 18-25 ℃, and the soaking time is 2-4 h.

4. The process of preparing germinated brown rice according to claim 1, wherein the process comprises the following steps: the temperature range in the constant-temperature incubator in the S5 is 35-48 ℃, the heat preservation time is 11-24 h, and the regular water changing time is changed once every 6-10 h.

5. The process of preparing germinated brown rice according to claim 1, wherein the process comprises the following steps: the temperature range in the circulating ventilation box in the S6 is 40-50 ℃, and the drying time is 5-10 h.

Technical Field

The invention relates to the technical field of germinated brown rice preparation, in particular to a preparation process of germinated brown rice.

Background

The germinated brown rice is bud body of brown rice after germination to proper bud length, and mainly comprises two parts of bud and endosperm with cortex. The germination method is that the brown rice is put under the conditions of sufficient moisture, proper temperature and sufficient oxygen, absorbs water and swells, embryo buds germinate, seed coats break through, and new individuals grow, and the essence of the germinated brown rice is an enzymolysis process that a large amount of enzymes such as amylase, protease, phytase and the like contained in the germinated brown rice are activated and released under certain physiological activity technological conditions and are converted into a free state from a combined state. Due to this physiological activation process, the crude fiber hull of the germinated brown rice is softened by enzymolysis, part of the protein is decomposed into amino acids, and the starch is converted into sugars, so that the organoleptic properties and flavor of the food are improved.

In the existing preparation process of the germinated brown rice, the operation steps are complex, and more labor cost and equipment cost need to be consumed, so that the pressure is higher for some manufacturers with smaller scales, and the nutrient components of the prepared brown rice are not rich enough, so that the germinated brown rice preparation process is provided to solve the problems.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a preparation process of germinated brown rice, which solves the problems in the background technology.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of germinated brown rice comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

As a preferable technical scheme of the invention, the pH value of the citric acid solution in the S2 is 4.0-6.0, and the soaking time is 1-2.5 h.

As a preferable technical scheme of the invention, the temperature range in the constant-temperature incubator in S4 is 18-25 ℃, and the soaking time is 2-4 h.

As a preferable technical scheme of the invention, the temperature range in the constant-temperature incubator in S5 is 35-48 ℃, the heat preservation time is 11-24 h, and the regular water changing time is changed once every 6-10 h.

As a preferable technical scheme of the invention, the temperature range in the circulating ventilation box in S6 is 40-50 ℃, and the drying time is 5-10 h.

(III) advantageous effects

Compared with the prior art, the invention provides a preparation process of germinated brown rice, which has the following beneficial effects:

this preparation technology of brown rice that sprouts, the preparation process is comparatively simple, makes things convenient for the staff to operate to can improve the production efficiency of brown rice that sprouts greatly, can be applicable to some less producers of scale, consequently the preparation technology is comparatively simple, and the equipment that uses is less, thereby can reduce cost of labor and equipment cost, and through in soaking the process, add food level vitamin regulator and milk, can improve the nutrient composition of brown rice that sprouts, thereby can improve the competitiveness of the product.

Drawings

FIG. 1 is a schematic process flow diagram of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Referring to fig. 1, the present invention provides the following technical solutions: a preparation process of germinated brown rice comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

Specifically, the pH value of the citric acid solution in the S2 is 4.0, and the soaking time is 1 h.

Specifically, the temperature range in the constant-temperature incubator in S4 is 18 ℃, and the soaking time is 2 hours.

Specifically, the temperature range in the constant-temperature incubator in S5 is 35 ℃, the heat preservation time is 11 hours, and the regular water changing time is changed once every 6 hours.

Specifically, the temperature range in the circulating ventilation box in the S6 is 40 ℃, and the drying time is 5 h.

Example 2

Referring to fig. 1, the present invention provides the following technical solutions: a preparation process of germinated brown rice comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

Specifically, the pH value of the citric acid solution in the S2 is 4.5, and the soaking time is 1.5 h.

Specifically, the temperature range in the constant-temperature incubator in S4 is 20 ℃, and the soaking time is 2.5 h.

Specifically, the temperature range in the constant-temperature incubator in S5 is 40 ℃, the heat preservation time is 13h, and the regular water changing time is changed once every 7 h.

Specifically, the temperature range in the circulating ventilation box in the S6 is 42 ℃, and the drying time is 6 h.

Example 3

Referring to fig. 1, the present invention provides the following technical solutions: a preparation process of germinated brown rice comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

Specifically, the pH value of the citric acid solution in the S2 is 5, and the soaking time is 1.8 h.

Specifically, the temperature range in the constant-temperature incubator in S4 is 22 ℃, and the soaking time is 3 hours.

Specifically, the temperature range in the constant-temperature incubator in S5 is 42 ℃, the heat preservation time is 15 hours, and the regular water changing time is changed every 8 hours.

Specifically, the temperature range in the circulating ventilation box in the S6 is 45 ℃, and the drying time is 7 h.

Example 4

Referring to fig. 1, the present invention provides the following technical solutions: a preparation process of germinated brown rice comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

Specifically, the pH value of the citric acid solution in the S2 is 5.2, and the soaking time is 2.2 hours.

Specifically, the temperature range in the constant-temperature incubator in S4 is 23 ℃, and the soaking time is 3.5 h.

Specifically, the temperature range in the constant-temperature incubator in S5 is 45 ℃, the heat preservation time is 18h, and the regular water changing time is changed once every 9 h.

Specifically, the temperature range in the circulating ventilation box in the S6 is 47 ℃, and the drying time is 9 h.

Example 5

Referring to fig. 1, the present invention provides the following technical solutions: a preparation process of germinated brown rice comprises the following steps:

s1: weighing a proper amount of brown rice as a raw material, sieving the brown rice, sieving the broken brown rice, and then selecting the mildewed and deteriorated brown rice so as to leave high-quality brown rice;

s2: weighing a proper amount of citric acid solution, then putting the high-quality brown rice in the S1 into the citric acid solution, and soaking for a period of time;

s3: draining the brown rice soaked in the S2, and washing the brown rice by using clear water;

s4: soaking the brown rice cleaned in the step S3 in clear water, adding a proper amount of food-grade vitamin additive and a proper amount of milk into the clear water, and placing the brown rice in a constant-temperature incubator to be soaked for a period of time at constant temperature;

s5: heating the brown rice soaked in the S4, and preserving the heat for a period of time, so that the brown rice can be promoted to germinate, and the brown rice needs to be periodically changed in water and food-grade vitamins and milk are added again;

s6: and (4) taking out the brown rice germinated in the step (S5), putting the brown rice into a circulating ventilation box, drying the brown rice, and drying to obtain the germinated brown rice.

Specifically, the pH value of the citric acid solution in the S2 is 6, and the soaking time is 2.5 h.

Specifically, the temperature range in the constant-temperature incubator in S4 is 25 ℃, and the soaking time is 4 hours.

Specifically, the temperature range in the constant-temperature incubator in S5 is 48 ℃, the heat preservation time is 20 hours, and the regular water changing time is changed every 10 hours.

Specifically, the temperature range in the circulating ventilation box in the S6 is 50 ℃, and the drying time is 10 hours.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.