CN102687827B - A kind of brown rice epidermis and plumule fermented food and preparation method thereof - Google Patents
A kind of brown rice epidermis and plumule fermented food and preparation method thereof Download PDFInfo
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Abstract
The invention provides a kind of brown rice epidermis and plumule fermented food and preparation method thereof, belong to agricultural byproducts intensive processing technical field, this food is for primary raw material with the epidermis of brown rice and plumule, after aspergillus oryzae fermentation, add the obtained fermented brown rice epidermis of maltose or sugar alcohol, cellulose, lactose or sucrose, starch, dextrin, vegetable fat and plumule tablet; Its preparation method is by milling by the epidermis of brown rice and germ separation out, after the aspergillus oryzae fermentation that inoculum concentration is 1% ~ 4% of above-mentioned brown rice epidermis and plumule quality, add 8% ~ 12% cellulose, 10% ~ 20% lactose, 20% ~ 30% starch, 10% ~ 30% maltose, 10% ~ 20% dextrin granulation, dry again, whole grain, spray adds 20% ~ 30% vegetable fat, and mixing, makes and be rich in γ mono-aminobutyric acid, dietary fiber, Cobastab
1, B
2, E, iron, calcium, the fermented brown rice epidermis of the nutrient such as niacin and plumule tablet.The easy portable of the present invention, is applicable to the General Populations such as children, student, working clan, patient, the elderly and eats, be especially applicable to excessively not requiring mental skill person, gastrointestinal dysfunction person, overweight people.Instant of the present invention, can take about 10 with warm water at every turn after meal.
Description
Technical field
The present invention relates to a kind of agricultural byproducts intensive processing technology, specifically a kind of brown rice epidermis and plumule fermented food and preparation method thereof.
Background technology
Brown rice is the product after rice husk sloughed by paddy, is made up of epidermis, plumule and endosperm.Protein in brown rice, fat, mineral matter and vitamin content are all high than rice, particularly in brown rice containing abundant linoleic acid, vitamin E and vitamin B1, have reduce blood cholesterol, prevent hypertension, anti-cancer and absorb the effect of neutral fat.So more and more receive the concern of people in recent years, become desirable health-nutrition food.But brown rice mouthfeel is poor; Quality is tight, boils also more time-consuming; And containing more crude fibre, nondigestible, reduce the use value of brown rice, limit brown rice application in the food industry.In order to make full use of the nutritional labeling in brown rice, brown rice can be milled and isolating brown rice epidermis and plumule, with brown rice epidermis and plumule for raw material obtains novel brown rice health-care food, this brown rice health-care food for diabetic and overweight people useful especially; Good curative effect is had to gastrointestinal dysfunction person; Cell function can be made to remain normal, keep incretion balance; Can hypo-allergenic, treatment anaemia; Be improved body immunity, stimulate circulation, eliminate dejected irritated mood, effect of angiocardiopathy preventing; There is the effect connecting the radioactive substances such as Sum decomposition agricultural chemicals, thus effectively prevent body absorption harmful substance, reach the effect of anti-cancer.
Appearance brown rice or brown rice epidermis and plumule are the food that raw material makes in the market, but all Shortcomings parts, still can not meet people for demand that is green, healthy, unpolished rice food easily, such as variety of raw material is complicated, additive is more, edible inconvenient, be not suitable for population etc.China's patent (200310112907.9) germinated unpolished rice nutritious cellulose capsule and production technology, adopting the chaff layer of sprouted unpolished rice and plumule to be primary raw material, mixing with the stachyose of interpolation through pulverizing, homogenizing, make edible capsule, stachyose is expensive, does not give full play to effect of sprouted unpolished rice.China's patent (200610103384.5) a kind of germinated brown rice product and production method thereof, sprouted unpolished rice and Job's tears seed combination are made rice made products, and raw material is various, and cost is high.China's patent (200710059978.5) a kind of husked rice tea beverage and preparation method, take brown rice as primary raw material, add green tea powder, LYS, sodium alginate or xanthans or guar gum, citric acid or malic acid and honey element or Aspartame, allotment stirs evenly making husked rice tea beverage, additive is more, unfavorable in health.China's patent (200710063663.8) a kind of non-alcoholic fermentation germinating unpolished rice beverage and preparation method thereof, take brown rice as raw material, organic acid, sugar, essence and flavoring agent etc. is used to allocate Rice & peanut milk, the non-Alcohol type fermentation germinating unpolished rice beverage obtained through processing technologys such as germination, lactobacillus-fermenteds, the fermenting and producing cycle is long, and the essence and flavoring agent of interpolation is unfavorable for health.Production technology of China's patent (200810019306.6) a kind of germinating brown rice vinegar and products thereof, take sprouted unpolished rice as primary raw material, through saccharification, alcoholic fermentation and acetic fermentation, obtained germinating brown rice vinegar, this is as a kind of flavouring, can not as daily health caring food consumption.The preparation method of China's patent (200910237478.5) a kind of unpolished rice modified nutritious powder and nutritious drink, brown rice through pulverizing, expanded, enzymolysis, the enzyme that goes out, centrifugal, sterilization, packaging, obtained unpolished rice modified nutritious beverage, loses original nutritional labeling through modified brown rice.The preparation method of a kind of soya bean brown rice beverage of China's patent (201010521834.9), with soya bean and brown rice for primary raw material, auxiliary material is made up of FOS, plant cream, emulsion stabilizer, and cream is unfavorable for health containing trans-fatty acid.The preparation method of China's patent (201110295959.9) a kind of husked rice tea beverage, with brown rice and green tea powder for primary raw material, through boiling, drying, roast, pulverize, a kind of tea beverage that gelatinization, mixing, allotment, homogeneous, dynamic super-voltage emulsification, sterilization, sterile filling are prepared from, technique is more complicated, and containing caffeine, tannin in tea, be not suitable for special population.
Summary of the invention
Technical assignment of the present invention is for the deficiencies in the prior art, provides a kind of brown rice epidermis and plumule fermented food and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of brown rice epidermis and plumule fermented food, it is for primary raw material with the epidermis of brown rice and plumule, after aspergillus oryzae fermentation, add maltose or sugar alcohol, cellulose, lactose or sucrose, starch, dextrin, vegetable fat obtain fermented brown rice epidermis and plumule tablet, the parts by weight of above-mentioned each composition are as follows:
The epidermis of brown rice and plumule: 100 parts;
Maltose or sugar alcohol: 10 parts-30 parts;
Cellulose: 8 parts-12 parts;
Lactose or sucrose: 10 parts-20 parts;
Starch: 20 parts-30 parts;
Dextrin: 10 parts-20 parts;
Vegetable fat: 20 parts-30 parts.
Described sugar alcohol is the mixture of one or more in xylitol, D-sorbite, antierythrite.
The preparation method of a kind of brown rice epidermis and plumule fermented food, the method is by milling by the epidermis of brown rice and germ separation out, after aspergillus oryzae fermentation, maltose or sugar alcohol, cellulose, lactose or sucrose, starch, dextrin are granulated, dry again, whole grain, spray adds vegetable fat, and mixing is made.
The method is carried out according to following steps:
(1) screen: select the brown rice that full seed, granularity are neat, cracked kernel is few, be placed in sieve and screen, remove the impurity such as rice husk, stone and flat grain;
(2) soak: soak brown rice with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h, every 4h change a water, and the strict temperature controlling immersion water, drains after immersion;
(3) mill: the brown rice after soaking is milled, isolates epidermis and the plumule of brown rice;
(4) koji: aspergillus oryzae inoculum concentration is 1% ~ 4% of above-mentioned brown rice epidermis and plumule quality, deep closet relative humidity 75% ~ 85%, starter-making temperature 28 ~ 37 DEG C, koji time 72 ~ 84h;
(5) ferment: the song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 28 ~ 35 DEG C, under relative humidity 70% ~ 80% scope, carry out lucifuge cultivation, cultivate 72 ~ 79h;
(6) abrasive dust: the brown rice epidermis fermented and plumule are taken out, and 70 ~ 80 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 200-300 mesh sieve;
(7) granulate: add 8% ~ 12% cellulose of above-mentioned brown rice epidermis and plumule quality, 10% ~ 20% lactose or sucrose, 20% ~ 30% starch, 10% ~ 30% maltose or sugar alcohol, 10% ~ 20% dextrin, granulate;
(8) whole grain: dry, whole grain, spray adds 20% ~ 30% vegetable fat of above-mentioned brown rice epidermis and plumule quality, and mixing, makes;
(9) measure bottled: temperature controls at 70 ~ 75 DEG C;
(10) sterilizing: sterilization temperature 121 DEG C, time 15min, is cooled to room temperature after sterilizing.
Compared with prior art, the beneficial effect produced is for a kind of brown rice epidermis of the present invention and plumule fermented food and preparation method thereof:
Brown rice epidermis of the present invention and plumule fermented food, pure element is edible, do not add artificial flavors and anticorrisive agent, delicate mouthfeel is even, is rich in rice delicate fragrance, be rich in the nutrient such as γ mono-aminobutyric acid, dietary fiber, vitamin B1, B2, E, iron, calcium, niacin, easy portable, be applicable to the General Populations such as children, student, working clan, patient, the elderly to eat, especially be applicable to excessively not requiring mental skill person, gastrointestinal dysfunction person, overweight people, instant of the present invention, can take about 10 with warm water at every turn after meal.
Detailed description of the invention
Be described further below in conjunction with the invention of example to a kind of brown rice epidermis and plumule fermented food and preparation method thereof, but the present invention is not limited only to these examples.
Embodiment 1:
Take about 10kg and remove deimpurity brown rice, soak with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h.Every 4h changes a water, and the strict temperature controlling immersion water, drains after immersion; Then mill with rice mill, isolate brown rice epidermis and plumule is about 1kg; Aspergillus oryzae inoculum concentration 10g, deep closet relative humidity 75%, starter-making temperature 28 DEG C, koji time 72h, obtains into song; The song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 28 DEG C, under relative humidity 70% scope, carry out lucifuge cultivation, cultivate 72h; The brown rice epidermis fermented and plumule are taken out, and 70 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 200 mesh sieves; Add 80g cellulose, 100g lactose, 200g starch, 100g maltose, 100g dextrin, granulate; After dry, spray adds 200g vegetable fat, and mixing, makes; When measuring bottled, temperature controls at 72 DEG C; Sterilization temperature 121 DEG C, time 15min; Room temperature is cooled to, obtained finished product after sterilizing.
Embodiment 2:
Take about 20kg and remove deimpurity brown rice, soak with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h.Every 4h changes a water, and the strict temperature controlling immersion water, drains after immersion; Then mill with rice mill, isolate brown rice epidermis and plumule is about 2kg; Aspergillus oryzae inoculum concentration 10g, deep closet relative humidity 75%, starter-making temperature 30 DEG C, koji time 72h, obtains into song; The song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 28 DEG C, under relative humidity 70% scope, carry out lucifuge cultivation, cultivate 74h; The brown rice epidermis fermented and plumule are taken out, and 72 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 200 mesh sieves; Add 80g cellulose, 100g sucrose, 250g starch, 100g sugar alcohol, 100g dextrin, granulate; After dry, spray adds 240g vegetable fat, and mixing, makes; When measuring bottled, temperature controls at 72 DEG C; Sterilization temperature 121 DEG C, time 15min; Room temperature is cooled to, obtained finished product after sterilizing.
Embodiment 3:
Take 50kg and remove deimpurity brown rice, soak with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h.Every 4h changes a water, and the strict temperature controlling immersion water, drains after immersion; Then mill with rice mill, isolate brown rice epidermis and plumule is about 5kg; Aspergillus oryzae inoculum concentration 100g, deep closet relative humidity 80%, starter-making temperature 30 DEG C, koji time 80h, obtains into song; The song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 30 DEG C, under relative humidity 75% scope, carry out lucifuge cultivation, cultivate 75h; The brown rice epidermis fermented and plumule are taken out, and 75 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 300 mesh sieves; Add 480g cellulose, 720g lactose, 1200g starch, 730g maltose, 750g dextrin, granulate; After dry, spray adds 1250g vegetable fat, and mixing, makes; When measuring bottled, temperature controls at 72 DEG C; Sterilization temperature 121 DEG C, time 15min; Room temperature is cooled to, obtained finished product after sterilizing.
Embodiment 4:
Take 100kg and remove deimpurity brown rice, soak with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h, every 4h change a water, and the strict temperature controlling immersion water, drains after immersion; Then mill with rice mill, isolate brown rice epidermis and plumule is about 10kg; Aspergillus oryzae inoculum concentration 300g, deep closet relative humidity 85%, starter-making temperature 37 DEG C, koji time 84h, obtains into song; The song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 35 DEG C, under relative humidity 80% scope, carry out lucifuge cultivation, cultivate 79h; The brown rice epidermis fermented and plumule are taken out, and 80 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 300 mesh sieves; Add 1200g cellulose, 1900g lactose, 2800g starch, 2780g maltose, 1800g dextrin, granulate; After dry, spray adds 2800g vegetable fat, and mixing, makes; When measuring bottled, temperature controls at 75 DEG C; Sterilization temperature 121 DEG C, time 15min; Room temperature is cooled to, obtained finished product after sterilizing.
Embodiment 5:
Take 200kg and remove deimpurity brown rice, soak with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h, every 4h change a water, and the strict temperature controlling immersion water, drains after immersion; Then mill with rice mill, isolate brown rice epidermis and plumule is about 20kg; Aspergillus oryzae inoculum concentration 1500g, deep closet relative humidity 82%, starter-making temperature 35 DEG C, koji time 78h, obtains into song; The song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 35 DEG C, under relative humidity 80% scope, carry out lucifuge cultivation, cultivate 75h; The brown rice epidermis fermented and plumule are taken out, and 720 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 300 mesh sieves; Add 2000g cellulose, 4000g sucrose, 6000g starch, 6000g maltose, 4000g dextrin, granulate; After dry, spray adds 6000g vegetable fat, and mixing, makes; When measuring bottled, temperature controls at 75 DEG C; Sterilization temperature 121 DEG C, time 15min; Room temperature is cooled to, obtained finished product after sterilizing.
Claims (3)
1. a brown rice epidermis and plumule fermented food, it is characterized in that, it is for primary raw material with the epidermis of brown rice and plumule, after aspergillus oryzae fermentation, add maltose or sugar alcohol, cellulose, lactose or sucrose, starch, dextrin, vegetable fat obtain fermented brown rice epidermis and plumule tablet, the parts by weight of above-mentioned each composition are as follows:
The epidermis of brown rice and plumule: 100 parts;
Maltose or sugar alcohol: 10 parts-30 parts;
Cellulose: 8 parts-12 parts;
Lactose or sucrose: 10 parts-20 parts;
Starch: 20 parts-30 parts;
Dextrin: 10 parts-20 parts;
Vegetable fat: 20 parts-30 parts;
This fermentation is carried out according to following steps:
(1) screen: select the brown rice that full seed, granularity are neat, cracked kernel is few, be placed in sieve and screen, remove rice husk, stone impurity and flat grain;
(2) soak: soak brown rice with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h, every 4h change a water, and the strict temperature controlling immersion water, drains after immersion;
(3) mill: the brown rice after soaking is milled, isolates epidermis and the plumule of brown rice;
(4) koji: aspergillus oryzae inoculum concentration is 1% ~ 4% of above-mentioned brown rice epidermis and plumule quality, deep closet relative humidity 75% ~ 85%, starter-making temperature 28 ~ 37 DEG C, koji time 72 ~ 84h;
(5) ferment: the song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 28 ~ 35 DEG C, under relative humidity 70% ~ 80% scope, carry out lucifuge cultivation, cultivate 72 ~ 79h;
(6) abrasive dust: the brown rice epidermis fermented and plumule are taken out, and 70 ~ 80 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 200-300 mesh sieve;
(7) granulate: add 8% ~ 12% cellulose of above-mentioned brown rice epidermis and plumule quality, 10% ~ 20% lactose or sucrose, 20% ~ 30% starch, 10% ~ 30% maltose or sugar alcohol, 10% ~ 20% dextrin, granulate;
(8) whole grain: dry, whole grain, spray adds 20% ~ 30% vegetable fat of above-mentioned brown rice epidermis and plumule quality, and mixing, makes;
(9) measure bottled: temperature controls at 70 ~ 75 DEG C;
(10) sterilizing: sterilization temperature 121 DEG C, time 15min, is cooled to room temperature after sterilizing.
2. a kind of brown rice epidermis according to claim 1 and plumule fermented food, is characterized in that, described sugar alcohol is the mixture of one or more in xylitol, D-sorbite, antierythrite.
3. the preparation method of brown rice epidermis according to claim 1 and plumule fermented food, is characterized in that, the method is carried out according to following steps:
(1) screen: select the brown rice that full seed, granularity are neat, cracked kernel is few, be placed in sieve and screen, remove rice husk, stone impurity and flat grain;
(2) soak: soak brown rice with the clear water leaving standstill 60min, and put into constant incubator insulation, soaking temperature 20 DEG C, soak time 24h, every 4h change a water, and the strict temperature controlling immersion water, drains after immersion;
(3) mill: the brown rice after soaking is milled, isolates epidermis and the plumule of brown rice;
(4) koji: aspergillus oryzae inoculum concentration is 1% ~ 4% of above-mentioned brown rice epidermis and plumule quality, deep closet relative humidity 75% ~ 85%, starter-making temperature 28 ~ 37 DEG C, koji time 72 ~ 84h;
(5) ferment: the song made is admixed in brown rice epidermis and plumule, is positioned in constant temperature and humidity incubator, temperature 28 ~ 35 DEG C, under relative humidity 70% ~ 80% scope, carry out lucifuge cultivation, cultivate 72 ~ 79h;
(6) abrasive dust: the brown rice epidermis fermented and plumule are taken out, and 70 ~ 80 DEG C of oven dry, carry out ultramicro grinding with disintegrating apparatus, cross 200-300 mesh sieve;
(7) granulate: add 8% ~ 12% cellulose of above-mentioned brown rice epidermis and plumule quality, 10% ~ 20% lactose or sucrose, 20% ~ 30% starch, 10% ~ 30% maltose or sugar alcohol, 10% ~ 20% dextrin, granulate;
(8) whole grain: dry, whole grain, spray adds 20% ~ 30% vegetable fat of above-mentioned brown rice epidermis and plumule quality, and mixing, makes;
(9) measure bottled: temperature controls at 70 ~ 75 DEG C;
(10) sterilizing: sterilization temperature 121 DEG C, time 15min, is cooled to room temperature after sterilizing.
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| CN103125822B (en) * | 2012-12-18 | 2014-01-01 | 山东中惠食品有限公司 | Preparing method of brown rice function red rice health care wine |
| CN110279086A (en) * | 2019-07-30 | 2019-09-27 | 山东省农业科学院农产品研究所 | A kind of coarse cereals bud pickled vegetables and its processing method |
Citations (5)
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|---|---|---|---|---|
| CN1090979A (en) * | 1993-02-12 | 1994-08-24 | 颜志忠 | Brown rice meal and processing technology thereof |
| JP2002029994A (en) * | 2000-07-14 | 2002-01-29 | Genmai Koso:Kk | Method for preparing diabetes appearance-suppressing composition and the composition |
| CN101380101A (en) * | 2008-06-27 | 2009-03-11 | 吉林农业大学 | Health food new preparation of common fig |
| CN101406288A (en) * | 2008-11-14 | 2009-04-15 | 廖钟鑫 | Technique for preparing three-sprout active nutrient original pieces |
| CN101822370A (en) * | 2009-03-04 | 2010-09-08 | 姚春霞 | Preparation method of multi-ingredient tabletting candy using nanometer glucose as major ingredients and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20030086988A1 (en) * | 2000-12-19 | 2003-05-08 | Teruaki Iwasaki | Method for manufacturing nutricious supplement food and nutricious supplement food |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090979A (en) * | 1993-02-12 | 1994-08-24 | 颜志忠 | Brown rice meal and processing technology thereof |
| JP2002029994A (en) * | 2000-07-14 | 2002-01-29 | Genmai Koso:Kk | Method for preparing diabetes appearance-suppressing composition and the composition |
| CN101380101A (en) * | 2008-06-27 | 2009-03-11 | 吉林农业大学 | Health food new preparation of common fig |
| CN101406288A (en) * | 2008-11-14 | 2009-04-15 | 廖钟鑫 | Technique for preparing three-sprout active nutrient original pieces |
| CN101822370A (en) * | 2009-03-04 | 2010-09-08 | 姚春霞 | Preparation method of multi-ingredient tabletting candy using nanometer glucose as major ingredients and application |
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