CN103141775A - Method for improving germination rate of brown rice and quality of germinated brown rice by ultrasonic assisted enzyme - Google Patents
Method for improving germination rate of brown rice and quality of germinated brown rice by ultrasonic assisted enzyme Download PDFInfo
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- CN103141775A CN103141775A CN2013100867498A CN201310086749A CN103141775A CN 103141775 A CN103141775 A CN 103141775A CN 2013100867498 A CN2013100867498 A CN 2013100867498A CN 201310086749 A CN201310086749 A CN 201310086749A CN 103141775 A CN103141775 A CN 103141775A
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Abstract
The invention discloses a method for improving germination rate of brown rice and quality of germinated brown rice by ultrasonic assisted enzyme. The method is characterized by comprising concrete steps of: 1) soaking the brown rice in a biologic enzyme liquid, and carrying out ultrasonic treatment by ultrasonic equipment; 2) separating the biologic enzyme liquid from the brown rice, rinsing the separated brown rice; and 3) putting the brown rice in the step 2) in a culture solution to soak and germinate, draining moisture and drying the germinated brown rice. The biologic enzyme liquid contains cellulose, pectinase or mixed enzyle as an improvement. The method disclosed by the invention is mild in action, free of poison and side effects, easy to control, and safe to use; the process time is effectively shortened; a part of cellulose ingredient of brown rice husk can be effectively decomposed under the simultaneous effects of endogenous enzyme and exogenous enzyme; the palatability, the machinability and the digestibility of the brown rice are improved; and the content of gamma-aminobutyric acid is improved, so as to improve the quality of the brown rice.
Description
Technical field
The invention belongs to a kind of field of food, specifically, relate to a kind of ultrasonic auxiliary enzymes and improve the germination percentage of brown rice and the method for sprouted unpolished rice quality.
Background technology
Paddy is one of main cereal crops of China, and paddy has been removed rice husk, planted skin in the fine finishining process, aleurone and rice embryo etc. obtain highed milled rice, i.e. the rice that eats of people.Yet most of functional nutrient composition of paddy but is included in plumule and plants in skin, and this has just caused the waste of edible grain resource up to 10-20%.
Brown rice is to have kept plumule and planted skin, just removed rice husk, so the nutritive value of brown rice is far away higher than highed milled rice, this is because brown rice contains rich in protein, fat, dietary fiber, vitamin and mineral matter, can provide than more fully nutrition of rice, in addition, also has the plurality of health care functions factor in brown rice, as glutathione, GABA, γ-Hi-Z, rice bran lipopolysaccharides, phytic acid etc.But, existence due to the chaff skin portion, brown rice has a kind of unhappy smell of chaff, and in brown rice chaff layer, cellulose and the compound thereof of high-load makes brown rice palatability, processability, digestibility all very poor, thereby makes extensively eating of brown rice be subject to certain limitation.
Brown rice germination can activate the endogenous enzymes of brown rice inside, the decomposing macromolecular polymer, as cellulose, pectin, starch etc., all right some functional components of enrichment such as GABA in addition germinate, GABA is inhibitory neurotransmitter important in nervous system, have the functions such as hypotensive, treatment epileptics.Brown rice after germinateing, organization softening, palatability, processability and nutritive value all more not sprouted unpolished rice have to a certain extent and improve.Therefore, sprouted unpolished rice has huge development prospect.
Brown rice germination time and the quality that how further to improve sprouted unpolished rice are the most critical factors that affects sprouted unpolished rice High-efficient Production and popularization thereof, traditional sprouted unpolished rice technique length consuming time, and the effect of endogenous enzymes is limited to the quality-improving of brown rice.
Summary of the invention
The purpose of this invention is to provide a kind of ultrasonic auxiliary enzymes and improve the germination percentage of brown rice and the method for sprouted unpolished rice quality, can significantly improve the germination percentage of brown rice by this technology, shorten germinating time, and the quality of improving brown rice of the very big degree of energy.
For addressing the above problem, the technical solution adopted in the present invention is:
A kind of ultrasonic auxiliary enzymes improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, and it is characterized in that: concrete steps comprise:
1), brown rice is immersed in biology enzyme liquid, carry out ultrasonic processing with ultrasonic device;
2), biology enzyme liquid is separated with brown rice, the brown rice after separating is washed;
3), with step 2) in brown rice be placed in nutrient solution and soak germinate, the brown rice after germinateing is drained away the water and dry.
As a kind of improvement, described biology enzyme liquid includes cellulase, pectase or contains cellulase and the mixed enzyme of pectase.
As a kind of improvement, the concentration of described biology enzyme liquid is 0.2-0.4g/L.
As a kind of improvement, the solid-liquid ratio of described brown rice and biology enzyme liquid is 1: 2-1: 6.
As a kind of improvement, the supersonic frequency of described ultrasonic device is 40kHz, and power is 20-100W.
As a kind of improvement, the temperature that described ultrasonic auxiliary enzymes is processed is controlled to be 25-45 ℃, and the processing time is 0.5-1.5h.
Owing to having adopted technique scheme, compared with prior art, the ultrasonic auxiliary enzymes of the present invention is processed brown rice, germinates through 24h, and germination percentage is compared the brown rice of processing without ultrasonic auxiliary enzymes and improved 7.6%.
Process brown rice through ultrasound wave auxiliary enzyme, germinate through 24h, when germination percentage improved, the brown rice Cortical fiber was effectively decomposed, and the water absorption rate of brown rice improves, lower hardness.In addition, the content of GABA is 19.68 times of raw material brown rice, is 2.16 times of the sprouted unpolished rice processed without ultrasonic auxiliary enzymes.
The inventive method action temperature and, have no side effect, be easy to control, use safety, ultrasound wave auxiliary enzyme can improve the germination percentage of brown rice simultaneously, thereby effectively shortens the process time.Under effect, can effectively decompose the part cellulose components of brown rice chaff skin in the enzyme of inside and outside source, improve the palatability of brown rice, processability and digestibility, and kept the nutritional labeling in brown rice, improve the content of GABA, thereby improved the quality of brown rice.
The specific embodiment
Embodiments of the present invention, concrete performing step is:
1), brown rice is immersed in biology enzyme liquid, carry out ultrasonic processing with ultrasonic device;
2), biology enzyme liquid is separated with brown rice, the brown rice after separating is washed;
3), with step 2) in brown rice be placed in nutrient solution and soak germinate, the brown rice after germinateing is drained away the water and dry.
Wherein, described biology enzyme liquid includes cellulase, pectase or contains cellulase and the mixed enzyme of pectase.The concentration of described biology enzyme liquid is 0.2-0.4g/L.The solid-liquid ratio of described brown rice and biology enzyme liquid is 1: 2-1: 6.The supersonic frequency of described ultrasonic device is 40kHz, and power is 20-100W.The temperature that described ultrasonic auxiliary enzymes is processed is controlled to be 25-45 ℃, and the processing time is 0.5-1.5h.
In the present embodiment, soaking the condition of cultivating in nutrient solution is that soaking temperature is 30 ℃, and soak time is 24h, and the mass ratio of brown rice and soak is 1: 6.Wherein, nutrient solution is to include 0.05% clorox, the calcium chloride of 0.1mmol/L and the phosphate buffer of the PH5.0 that phosphate is mixed with.
The calculating of germination percentage: stop germinateing after soaking 24h, bud grows to 0.5～1mm and is sprouted unpolished rice, calculates germination percentage.
Brown rice baking temperature after germination is 40-55 ℃, dry rear sprouted unpolished rice moisture≤14.5%.
Embodiment 1:
with the paddy paddy of hulling, remove the rice husk that mixes in brown rice, mould grain, impurity etc., rinse brown rice with running water, wash away the dust on brown rice surface, then with 1% clorox, brown rice is sterilized, solid-liquid ratio is 1: 1, disinfecting time 15 minutes, sterilized and rinsed three times with running water, drain, pouring concentration into is the cellulase pectase mixed enzyme solution of 0.3g/L, solid-liquid ratio is 1: 4, the pH value is 5.0, then put into ultrasonic equipment and carry out the ultrasonic wave processing, supersonic frequency is 40kHz, power 100W, controlling temperature is 35 ℃, processing time 1h, wash away the biology enzyme liquid on brown rice surface after handling with running water, after draining, pour the PH5.0 phosphate buffer into, phosphate buffer is to include 0.05% clorox, 0.1mmol/L calcium chloride, solid-liquid ratio is 1: 6, soak in 30 ℃ of constant incubators and cultivate 24h, 12h changes a buffer solution, rinse with running water after having cultivated and drain, be put in 45 ℃ of dry 24h in thermostatic drying chamber.Make the moisture of sprouted unpolished rice≤14.5%.
Embodiment 2:
with the paddy paddy of hulling, remove the rice husk that mixes in brown rice, mould grain, impurity etc., rinse brown rice with running water, wash away the dust on brown rice surface, then with 1% clorox, brown rice is sterilized, solid-liquid ratio is 1: 1, disinfecting time 15 minutes, sterilized and rinsed three times with running water, drain, pouring concentration into is the cellulase pectase mixed enzyme solution of 0.4g/L, solid-liquid ratio is 1: 2, the pH value is 5.0, then put into ultrasonic equipment and carry out the ultrasonic wave processing, supersonic frequency is 40kHz, power 100W, controlling temperature is 45 ℃, processing time 0.5h, wash away the biology enzyme liquid on brown rice surface after handling with running water, after draining, pour the PH5.0 phosphate buffer into, phosphate buffer is to include 0.05% clorox, 0.1mmol/L calcium chloride, solid-liquid ratio is 1: 6, soak in 30 ℃ of constant incubators and cultivate 24h, 12h changes a buffer solution, rinse with running water after having cultivated and drain, be put in 45 ℃ of dry 24h in thermostatic drying chamber.Make the moisture of sprouted unpolished rice≤14.5%.
Embodiment 3:
with the paddy paddy of hulling, remove the rice husk that mixes in brown rice, mould grain, impurity etc., rinse brown rice with running water, wash away the dust on brown rice surface, then with 1% clorox, brown rice is sterilized, solid-liquid ratio is 1: 1, disinfecting time 15 minutes, sterilized and rinsed three times with running water, drain, pouring concentration into is the cellulose enzyme liquid of 0.2g/L, solid-liquid ratio is 1: 6, the pH value is 5.0, then put into ultrasonic equipment and carry out the ultrasonic wave processing, supersonic frequency is 40kHz, power 100W, controlling temperature is 25 ℃, processing time 1.5h, wash away the biology enzyme liquid on brown rice surface after handling with running water, after draining, pour the PH5.0 phosphate buffer into, phosphate buffer is to include 0.05% clorox, 0.1mmol/L calcium chloride, solid-liquid ratio is 1: 6, soak in 30 ℃ of constant incubators and cultivate 24h, 12h changes a buffer solution, rinse with running water after having cultivated and drain, be put in 45 ℃ of dry 24h in thermostatic drying chamber.Make the moisture of sprouted unpolished rice≤14.5%.
The present invention is not limited to above-mentioned preferred embodiment, and anyone should learn the structural change of making under enlightenment of the present invention, and every have identical or akin technical scheme with the present invention, all belongs to protection scope of the present invention.
Claims (6)
1. a ultrasonic auxiliary enzymes improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, and it is characterized in that: concrete steps comprise:
1), brown rice is immersed in biology enzyme liquid, carry out ultrasonic processing with ultrasonic device;
2), biology enzyme liquid is separated with brown rice, the brown rice after separating is washed;
3), with step 2) in brown rice be placed in nutrient solution and soak germinate, the brown rice after germinateing is drained away the water and dry.
2. ultrasonic auxiliary enzymes according to claim 1 improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, and it is characterized in that: described biology enzyme liquid includes cellulase, pectase or contains cellulase and the mixed enzyme of pectase.
3. ultrasonic auxiliary enzymes according to claim 2 improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, and it is characterized in that: the concentration of described biology enzyme liquid is 0.2-0.4g/L.
4. ultrasonic auxiliary enzymes according to claim 2 improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, and it is characterized in that: the solid-liquid ratio of described brown rice and biology enzyme liquid is 1: 2-1: 6.
5. ultrasonic auxiliary enzymes according to claim 1 improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, and it is characterized in that: the supersonic frequency of described ultrasonic device is 40kHz, and power is 20-100W.
6. ultrasonic auxiliary enzymes according to claim 1 improves the germination percentage of brown rice and the method for sprouted unpolished rice quality, it is characterized in that: the temperature that described ultrasonic auxiliary enzymes is processed is controlled to be 25-45 ℃, and the processing time is 0.5-15h.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719703A (en) * | 2014-01-21 | 2014-04-16 | 南京丰禾生物科技有限公司 | Method for improving boiling property and palatability of germinated brown rice |
| CN103859282A (en) * | 2014-03-24 | 2014-06-18 | 江南大学 | Method for quickly improving quality of coarse rice by combined ultrasonic and enzymatic method |
| CN104187434A (en) * | 2014-07-25 | 2014-12-10 | 南京财经大学 | Modified germinated brown rice extrusion puffed food and processing method thereof |
| CN105231111A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof |
| CN107549636A (en) * | 2017-09-13 | 2018-01-09 | 安徽鑫泉米业有限公司 | A kind of method that beneficial bacterium fermentating metabolism product improves brown rice germination rate and sprouted unpolished rice quality |
| CN111631347A (en) * | 2020-06-22 | 2020-09-08 | 安徽湘园食品科技有限公司 | Processing method of coarse glutinous rice rich in gamma-aminobutyric acid and fine in taste |
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| CN1582718A (en) * | 2004-05-21 | 2005-02-23 | 浙江新安化工集团股份有限公司 | Preparation of rice containing gamma amino-butyric acid |
| CN102429176A (en) * | 2011-11-29 | 2012-05-02 | 东北农业大学 | Production process of germinated brown rice |
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2013
- 2013-03-05 CN CN2013100867498A patent/CN103141775A/en active Pending
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| CN1582718A (en) * | 2004-05-21 | 2005-02-23 | 浙江新安化工集团股份有限公司 | Preparation of rice containing gamma amino-butyric acid |
| CN102429176A (en) * | 2011-11-29 | 2012-05-02 | 东北农业大学 | Production process of germinated brown rice |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719703A (en) * | 2014-01-21 | 2014-04-16 | 南京丰禾生物科技有限公司 | Method for improving boiling property and palatability of germinated brown rice |
| CN103859282A (en) * | 2014-03-24 | 2014-06-18 | 江南大学 | Method for quickly improving quality of coarse rice by combined ultrasonic and enzymatic method |
| CN103859282B (en) * | 2014-03-24 | 2015-11-18 | 江南大学 | A kind of method of ultrasonic wave enzyme process coupling fast lifting brown rice quality |
| CN104187434A (en) * | 2014-07-25 | 2014-12-10 | 南京财经大学 | Modified germinated brown rice extrusion puffed food and processing method thereof |
| CN105231111A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof |
| CN107549636A (en) * | 2017-09-13 | 2018-01-09 | 安徽鑫泉米业有限公司 | A kind of method that beneficial bacterium fermentating metabolism product improves brown rice germination rate and sprouted unpolished rice quality |
| CN111631347A (en) * | 2020-06-22 | 2020-09-08 | 安徽湘园食品科技有限公司 | Processing method of coarse glutinous rice rich in gamma-aminobutyric acid and fine in taste |
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Application publication date: 20130612 |