CN102499348A - Germinated non-fully-ground brown rice and preparation method thereof - Google Patents

Germinated non-fully-ground brown rice and preparation method thereof Download PDF

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CN102499348A
CN102499348A CN2011103463726A CN201110346372A CN102499348A CN 102499348 A CN102499348 A CN 102499348A CN 2011103463726 A CN2011103463726 A CN 2011103463726A CN 201110346372 A CN201110346372 A CN 201110346372A CN 102499348 A CN102499348 A CN 102499348A
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brown rice
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张文昊
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Abstract

The invention discloses germinated non-fully-ground brown rice and a preparation method. The preparation method comprises the following steps that: brown rice is ground, so that part of the rice bran layer of the brown rice is damaged, the embryo of the brown rice can be completely remained, and then, the non-fully-ground brown rice between the brown rice and polished rice is obtained; the non-fully-ground brown rice is immersed to be subject to germination culture; and finally, drying is carried out, and the product is obtained. The invention has the advantages that cooking characteristic of the germinated non-fully-ground brown rice and the texture characteristic of cooked rice are obviously improved compared with the brown rice, the nutrition constituents, polyphenolic substance and other active substance contents as well as the antioxidant capability are greatly improved compared with the polished rice, and the wide market prospect is shown.

Description

A kind of rudiment half brown rice and preparation method thereof
Summary of the invention
The object of the present invention is to provide a kind of rudiment half brown rice, can keep its nutrient substance, can improve the food flavor and the cooking quality of rice simultaneously again, thereby, the nutritive value of brown rice and the difficult problem that cooking and eating quality is difficult for taking into account solved preferably.
Another object of the present invention is to provide the preparation method of above-mentioned rudiment half brown rice.
The object of the invention can be realized through following technical measures: a kind of rudiment half brown rice, with brown rice through slightly milling, its rice bran layer of partial destruction, its embryo portion of complete reservation obtains half brown rice between brown rice and polished rice; Again half brown rice is soaked to germinate and cultivate, final drying promptly gets rudiment half brown rice finished product.
Another object of the present invention can realize through following technical measures: a kind of preparation method of rudiment half brown rice; Through brown rice is slightly milled; The rice bran layer of partial destruction brown rice, the embryo portion of complete reservation brown rice obtains half brown rice between brown rice and polished rice; Again half brown rice is soaked to germinate and cultivate, final drying promptly gets.
Mill processes of the present invention is: with rice mill with brown rice husk rice 8-15s.
Immersion process of the present invention is: place the normal temperature sterilized water to soak 8-10h in gained half brown rice.
Rudiment process of the present invention is: half brown rice that will soak places on the germinating bed, and humidity＞95% is cultivated 20-24h in 25-30 ℃ of constant incubator, in whole process, use sterilized water.
Dry run of the present invention is: with the dry 3-4h in 50 ℃ baking oven of half brown rice after the rudiment.
Brown rice according to the invention is peelled off the shell of fresh paddy to separate with hulling machine and is obtained.
Fresh paddy according to the invention is through sieving, after the removal of impurities, choosing paddy of uniform size.
Rudiment half brown rice that the present invention is good with drying vacuumizes with polybag to be packed.
The present invention obtains half brown rice with the rice mill brown rice 10s that mills; Place 25 ℃ of water to soak 8h in half brown rice again; Place on the germinating bed then; In humidity＞95%, 30 ℃ constant incubator, germinate and cultivate 24h,, vacuumize packing and be rudiment half brown rice finished product at last with rudiment half brown rice dry 3h in 50 ℃ of baking ovens.
The present invention compared with prior art has following technique effect:
(1) nutritive value that proposes first to solve brown rice through research and development " rudiment half brown rice " and cooking and eating quality are difficult to take into account influences its direct technical barrier that eats.Brown rice is processed half brown rice between polished rice and brown rice through slightly milling; Handle through rudiment then; Both keep nutritional labeling and active material in brown rice embryo and the most aleurone, increased the bioactivator after some rudiments again, significantly improved its nutritive value and physiological function.
(2) optimize the manufacture craft flow process set up " rudiment half brown rice ", confirmed that it is slightly milled, the concrete technical parameter and the condition of critical process processes such as immersion, rudiment and drying.
(3) through comparative analysis rudiment half brown rice, half brown rice, brown rice and polished rice the suction characteristics, matter structure characteristic and food flavor quality, nutritive value, antioxidation activity and the material base thereof of rice of totally four kinds of rice; The boiling characteristic of rudiment half brown rice and rice matter structure characteristic are obviously improved than brown rice; Its nutritional labeling and Polyphenols isoreactivity content of material and oxidation resistance significantly improve than polished rice, demonstrate vast market prospect.
Description of drawings
Fig. 1 process chart of the present invention;
The water absorption rate of the dissimilar rice of Fig. 2;
The hardness of four kinds of rice of Fig. 3 and tackness are relatively;
The TAC of four kinds of rice of Fig. 4 relatively.
The specific embodiment
Embodiment one
As shown in Figure 1, present embodiment one may further comprise the steps:
1) screening: fresh paddy is sieved, after the removal of impurities, chooses the paddy of big or small uniformity.
2) rice huller paddy: with hulling machine the shell of paddy is peelled off, rice husk is separated, obtain pure brown rice
3) husk rice: with the brown rice 10s that mills, the brown rice aleurone partly is destroyed with rice polisher, but its embryo portion still keeps, obtain half brown rice.
4) soak: place 25 ℃ of normal temperature sterilized waters to soak 8h in half brown rice.
5) rudiment: half brown rice that will soak places on the germinating bed, and humidity＞95% is cultivated 24h in 30 ℃ of constant incubators,, in whole process, use sterilized water.
6) drying: with rudiment half brown rice dry 3h in 50 ℃ baking oven.
7) packing: rudiment half brown rice that drying is good vacuumizes to pack with polybag and promptly obtains finished product.
Rudiment half brown rice, half brown rice that experiment comparative analysis the foregoing description obtains are with brown rice and polished rice the suction characteristics, matter structure characteristic and food flavor quality, nutritive value, antioxidation activity and the material base thereof of rice of totally four kinds of rice.
Key instrument: UV-1800 type ultraviolet-uisible spectrophotometer (day island proper Tianjin company); Agilent 1200 high performance liquid chromatographs-Agilent 1200 series VWD detectors (U.S. Agilent company); Eyelan-1100 Rotary Evaporators (Tokyo Physico-chemical Apparatus Co., Ltd.); Small-sized hulling machine (Japanese Kett company); Rice polisher (Japanese Kett company); TA-XT plus type texture analyser (Britain Stable MicroSystems company).
Main material: rice varieties is that Y two is excellent 302, is provided by Inst. of Rice, Guangdong Academy of Agricultural Sciences.
Main agents: Trolox (watermiscible vitamin E), methyl alcohol, acetonitrile, glacial acetic acid are chromatographically pure.
The suction characteristics of four kinds of rice, the matter structure characteristic of rice and the assay method of food flavor quality, nutritive value, antioxidation activity and material base thereof are adopted conventional existing experimental technique.Mainly experimental result and analysis are as follows:
(1) water absorption character of rudiment half brown rice
The water absorption rate of four kinds of dissimilar rice is seen shown in Figure 2, and is visible in the identical time by figure, the water absorption of four kinds of rice: polished rice＞rudiment half brown rice＞half brown rice＞brown rice.In the rudiment process, various enzymes are activated, various nutrition macromolecular substances degradeds; Small-molecule active substance generates; Small-molecule substance water-soluble far better than original macromolecular substances, therefore, the water absorbing capacity of rudiment half brown rice is higher than half brown rice, brown rice.Existing research shows that the rice water absorption rate becomes positive correlation with cooking, so the cooking of preliminary rudiment half brown rice can significantly be improved than brown rice.
(2) food flavor of rudiment half brown rice scoring
Sensory evaluation scores result's (hundred-mark system) of four kinds of rice rice of table 1
Figure BSA00000606517900031
Known that by table 1 there were significant differences for the organoleptic quality of selected four kinds of rice making rice, wherein the polished rice food flavor is best, and rudiment half brown rice takes second place, and brown rice and half brown rice are relatively poor.Though show a gap that has of food flavor with the polished rice of rudiment half brown rice, obviously be superior to brown rice and half brown rice.
(3) the matter structure of rudiment half brown rice is analyzed
The principle of texture profile analysis is to utilize probe that rice grain is simulated the second-compressed of chewing, and uses accompanying software counter stress curve to analyze then, obtains physical indexs such as hardness, tackness.By shown in Figure 3, the rice tackness of four kinds of rice making has significant difference, and its tackness height order is: polished rice＞rudiment half brown rice＞half brown rice＞brown rice.The rice hardness height order of four kinds of rice is: brown rice rice＞half brown rice=rudiment half brown rice＞brown rice.Explain that thus rudiment half brown rice can significantly improve the chewiness of brown rice, its rice quality is near polished rice.
(4) nutritive value of rudiment half brown rice
Visible from table 2, the protein content in rudiment half brown rice has increased by 32.9% than polished rice.Trace it to its cause, one of which is rudiment half a brown rice reserve part rice bran layer, wherein contains more rice bran protein; Its two brown rice rudiment initial stage; Soluble protein is degraded; Along with the prolongation of sprouting time, vital movement is strengthened, and protease begins insoluble storage protein is hydrolyzed into the glutelin of solubility; Synthetic with stylish soluble protein (comprising various enzymes), cause protein content increase in rudiment half brown rice.
The crude fat content of rudiment half brown rice has increased by 120% than polished rice.This be because brown rice in the rudiment process, lipase is activated, variation has also taken place in the content of various lipids.In addition, brown rice rice bran layer contains a large amount of lipid materials.
Than polished rice, the vitamin content of rudiment half brown rice all is greatly improved.Cobastab 1Content be 4.43 times of polished rice, Cobastab 2Content increase by 1300% than polished rice.And the content of vitamin E increases by 1500% than polished rice.The content of vitamin A increases by 400% than polished rice.Because about 64% nutrient concentrates in the aleurone that accounts for brown rice weight 10% in the brown rice, rudiment half brown rice had both kept aleurone, again because of the rudiment enrichment various nutritional labelings.
The nutritional labeling of four kinds of rice of table 2 relatively
Figure BSA00000606517900041
Mineral matter element content such as Ca, Na, Fe, Mn, Zn also have raising in various degree than polished rice in rudiment half brown rice, and wherein maximum is calcium, has improved 2.96 times; Minimum is manganese, has improved 0.52 times.Trace it to its cause, one of which is that rudiment half brown rice has kept a part of rice bran layer that is rich in mineral matter; It is two in brown rice rudiment process, owing to generated new tissue, mineral matter element can shift, and simultaneously because the loss of butt, its content slightly increases.Brown rice is before rudiment, and mineral matter elements such as calcium, magnesium are most of to combine with phytic acid, is absorbed by human body hardly when edible.But in the rudiment process, because the effect of phytase, this combination is destroyed, and mineral matter element is free state, thereby these must the absorptivity of composition in human body be significantly improved.
(5) TAC of rudiment half brown rice
Can know by Fig. 4; The oxidation resistance that has significantly improved rice is handled in rudiment; Four kinds of rice ORAC size orders are: rudiment half brown rice＞brown rice＞half brown rice＞polished rice; Wherein the ORAC of rudiment half brown rice is 2.93 times of polished rice, 1.35 times of brown rice, 1.61 times of half brown rice.The oxidation resistance of rudiment half brown rice strengthens possibly increased relevant with the content of its aldehydes matter.Aldehydes matter is to have a multiple bioactive compounds, and its topmost biologically active is an antioxidation, through the chain reaction that provides hydrogen atom or electronics to remove free radical and initiation thereof to free radical, thus the performance antioxidation.In addition, content of vitamin E also significantly increases in germination process, and it has stronger antioxidation activity.
(6) the total phenol and the general flavone content of rudiment half brown rice
Existing bibliographical information, aldehydes matter is higher than nexine content in the plant textura epidermoidea, infers that thus the refining degree of rice is high more, and aldehydes matter content is few more.Can be known that by table 3 total phenol content that has significantly improved rice is handled in rudiment, four kinds of rice total phenol content size orders are: rudiment half brown rice＞brown rice＞half brown rice＞polished rice.Wherein rudiment half brown rice total phenol content has improved 196% than edible polished rice, has improved 50% than brown rice.Tracing it to its cause, possibly be that rudiment improves prolease activity, and protein is by enzymolysis, and the metabolism of carbohydrate energy substance produces the small-molecule substance of solubility, and part converts aldehydes matter to, and its content is increased.
Equally, the general flavone content that has also significantly improved rice is handled in rudiment, and four kinds of rice general flavone content size orders are: rudiment half brown rice＞brown rice＞half brown rice＞polished rice.Rudiment half brown rice is than edible polished rice, and general flavone content increases by 218%, has improved 92% than brown rice.Flavonoid substances is the secondary metabolites that forms in the paddy growth.In the rudiment process because the reserve substance protein of rice, fat, starch constantly by enzymolysis, give off energy the small-molecule substance with solubility, the conversion of part material may make Flavonoid substances content increase.
Total phenol of four kinds of rice of table 3 and general flavone content are relatively
Figure BSA00000606517900051
(7) the principal monomer phenol content of rudiment half brown rice
The free phenol content of table 4 rudiment half brown rice and brown rice, half brown rice, polished rice relatively
Figure BSA00000606517900061
The free phenol content of rudiment half brown rice and brown rice, half brown rice, polished rice is seen table 4.Forulic acid and coumaric acid are one type of phenolic acid compounds with important physiological activity in the rice, and rudiment is handled and significantly improved this two kinds of phenolic contents.4 kinds of rice coumaric acids and ferulaic acid content size order all are: rudiment half brown rice＞brown rice＞half brown rice＞polished rice.Because phenolic acid compound mainly is present in the rice aleurone, so its content in brown rice is significantly higher than half brown rice and polished rice.Rudiment half brown rice and brown rice compare, and the raising of coumaric acid content has come 106%, and forulic acid has improved 90%.In the rudiment process; PAL (PAL) can generate intermediate products such as trans-cinnamic acid, coumaric acid, forulic acid, sinapic acid with the metabolism that contains phenylpropyl alcohol alkane skeleton; These acid can further be converted into cumarin, chlorogenic acid; Also can form acetyl coenzyme A (CoA) ester, further be converted into again [20] such as flavonoids, lignin.Infer that thus therefore cumarin and ferulaic acid content in rudiment half brown rice possibly increase.
The above results shows that rudiment half brown rice has been dispeled part rice bran layer owing to mill, and its water imbibition, boiling characteristic, matter structure characteristic and food flavor quality are significantly improved than brown rice, and basic boiling characteristic and food flavor quality near polished rice.
Through comparing nutritive value, antioxidation activity and the material base thereof of four kinds of rice; Rudiment half brown rice is owing to kept part rice bran layer and passed through the rudiment processing; Marked change has taken place in bioactive substance contents such as its vitamin and phenols; The content of its vitamin A, vitamin B1, B2 and vitamin E improves 3～15 times than polished rice; Its total polyphenols, general flavone, free phenol coumaric acid and content of ferulic acid and TAC index also are higher than 2～4 times of polished rice, and its protein, fat and mineral element calcium, iron and zinc content all are higher than polished rice 30～280%; In addition, the content of its vitamin E and total polyphenols, general flavone, free phenol and TAC also exceed respectively brown rice 40～100% and half brown rice 65～140%.
Embodiment two
1) husk rice: with the brown rice 8s that mills, the brown rice aleurone partly is destroyed with rice polisher, but its embryo portion still keeps, obtain half brown rice.
2) soak: place 25 ℃ of sterilized waters to soak 9h in half brown rice.
3) rudiment: half brown rice that will soak places on the germinating bed, and humidity＞95% is cultivated 20h in 25 ℃ of constant incubators, and whole process is used sterilized water.
4) drying: with rudiment half brown rice dry 3h in 50 ℃ baking oven.
5) packing: rudiment half brown rice that drying is good vacuumizes to pack with polybag and promptly obtains finished product.
Embodiment three
1) screening: fresh paddy is sieved, after the removal of impurities, chooses the paddy of big or small uniformity.
2) rice huller paddy: with hulling machine the shell of paddy is peelled off, rice husk is separated, obtain pure brown rice
3) husk rice: with the brown rice 15s that mills, the brown rice aleurone partly is destroyed with rice polisher, but its embryo portion still keeps, obtain half brown rice.
4) soak: place 25 ℃ of sterilized waters to soak 10h in half brown rice.
5) rudiment: half brown rice that will soak places on the germinating bed, and humidity＞95% is cultivated 22h in 30 ℃ of constant incubators, and whole process is used sterilized water.
6) drying: with rudiment half brown rice dry 4h in 50 ℃ baking oven.
Rudiment half brown rice that above-mentioned embodiment two, three makes also can record the experimental result that is similar to embodiment one with same experimental technique, does not give unnecessary details one by one at this.The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included in protection scope of the present invention.

Claims (10)

1. rudiment half brown rice is characterized in that: with brown rice through slightly milling, its rice bran layer of partial destruction, its embryo portion of complete reservation obtains half brown rice between brown rice and polished rice; Again half brown rice is soaked to germinate and cultivate, final drying promptly gets rudiment half brown rice finished product.
2. the preparation method of said rudiment half brown rice of claim 1 is characterized in that: through brown rice slightly being milled the rice bran layer of partial destruction brown rice, the embryo portion of complete reservation brown rice, half brown rice of acquisition between brown rice and polished rice; Again half brown rice is soaked to germinate and cultivate, final drying promptly gets.
3. preparation method according to claim 2 is characterized in that mill processes is: with rice polisher with brown rice husk rice 8-15s.
4. preparation method according to claim 2 is characterized in that immersion process is: place the normal temperature sterilized water to soak 8-10h in gained half brown rice.
5. preparation method according to claim 2, it is characterized in that the rudiment process is: half brown rice that will soak places on the germinating bed, and humidity＞95% is cultivated 20-24h in 25-30 ℃ of constant incubator, in whole process, use sterilized water.
6. preparation method according to claim 2 is characterized in that dry run is: with the dry 3-4h in 50 ℃ baking oven of half brown rice after the rudiment.
7. preparation method according to claim 2 is characterized in that: said brown rice is peelled off the shell of fresh paddy to separate with hulling machine and is obtained.
8. preparation method according to claim 7 is characterized in that: after the screening of said fresh paddy process, the removal of impurities, choose paddy of uniform size.
9. preparation method according to claim 2 is characterized in that: rudiment half brown rice that drying is good vacuumizes with polybag to be packed.
10. preparation method according to claim 2; It is characterized in that: obtain half brown rice with the rice polisher brown rice 10s that mills; Place 25 ℃ of water to soak 8h in half brown rice again, place then on the germinating bed, in humidity＞95%, 30 ℃ constant incubator, germinate and cultivate 24h; With rudiment half brown rice dry 3h in 50 ℃ of baking ovens, vacuumize packing and be rudiment half brown rice finished product at last.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855802A (en) * 2015-06-13 2015-08-26 张现民 Diet therapy nutritional porridge powder and preparation method thereof
CN109012806A (en) * 2018-07-23 2018-12-18 上海交通大学 Retain the method for polyphenol content in rice milling process
CN111972614A (en) * 2020-08-31 2020-11-24 亿五农业发展有限公司 Semi-coarse rice and processing method thereof
CN114052181A (en) * 2021-11-30 2022-02-18 天津运昌农业科技发展有限公司 Rice GABA (Gamma amino acid butyric acid) germinated germ and production process thereof

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FR3040588A1 (en) * 2015-09-03 2017-03-10 Nutrinat PROCESS FOR TREATING SEEDS FOR OBTAINING FOOD PRODUCTS

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855802A (en) * 2015-06-13 2015-08-26 张现民 Diet therapy nutritional porridge powder and preparation method thereof
CN109012806A (en) * 2018-07-23 2018-12-18 上海交通大学 Retain the method for polyphenol content in rice milling process
CN111972614A (en) * 2020-08-31 2020-11-24 亿五农业发展有限公司 Semi-coarse rice and processing method thereof
CN114052181A (en) * 2021-11-30 2022-02-18 天津运昌农业科技发展有限公司 Rice GABA (Gamma amino acid butyric acid) germinated germ and production process thereof
CN114052181B (en) * 2021-11-30 2024-03-22 天津运昌农业科技发展有限公司 Rice GABA germinated embryo rice and production process thereof

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