CN105410693A - Method for improving brown rice germination rate and edible quality through complex enzyme method - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 30
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- 235000013305 food Nutrition 0.000 claims abstract description 5
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- 235000009566 rice Nutrition 0.000 claims description 46
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- 108010059892 Cellulase Proteins 0.000 claims description 9
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of food processing, and in particular relates to a method for improving brown rice germination rate and edible quality through a complex enzyme method. The method provided by the invention comprises the steps of soaking brown rice in a food-grade cellulose and xylanase complex enzyme solution with a certain concentration, uniformly mixing according to a certain material massic volume ratio, controlling enzymolysis temperature, after performing enzymolysis for a certain period of time, separating the complex enzyme solution from the brown rice, washing the separated brown rice, then placing the brown rice into an incubator with a certain temperature for germination, and preparing germinated brown rice after drying; compared with germinated brown rice produced through a traditional soaking process, the process time for producing the germinated brown rice is effectively shortened, and the production efficiency is improved; the germination rate is improved while the content of gama-aminobutyric acid in the germinated brown rice is increased; partial fiber compositions of the bran layer of the brown rice are effectively degraded, and the cooking and edible quality of the germinated brown rice are improved. The process is free of toxic and side effects and has no pollution to environment.
Description
Technical field
The invention belongs to food processing technology field, specifically, the present invention relates to a kind of combined-enzyme method and soak raising brown rice germination rate and the method improving edible quality.
Background technology
Modern scientific research shows, the nutritive value of brown rice is far above rice.Brown rice contains rich in protein, vitamin, mineral matter, dietary fiber and mineral matter, can provide comparatively rice more comprehensively nutrition.But making the palatability of brown rice due to the crude fibre of high-load in brown rice chaff layer, the edible qualities such as digestibility are poor, and therefore brown rice staple food is not extensively esthetically acceptable to the consumers.Sprouted unpolished rice is that brown rice germination to normal bud is long, the brown rice product be made up of with the endosperm of band fiber chaff layer young shoot.Brown rice is in germination process, and the multiple enzyme such as endogenous proteinase, glutamate decarboxylase is activated, and produces the bioactive ingredients of multiple beneficial, as GABA (GABA).GABA has many physiological functions, found that there is hypotensive, improve nervous function, strengthen liver function, effect such as activation renal function etc., be generally acknowledged twentieth century ideals of human being staple food.But compared with rice, sprouted unpolished rice surface texture is still tight, and edible quality is still poor, makes sprouted unpolished rice still do not accepted extensively by consumer.
Brown rice peel layer main component is cellulose and araboxylan, has researcher to apply exogenous enzymes and suitably to degrade brown rice fiber chaff layer, improve its edible quality.Brown rice is soaked in the solution of cellulase and pectase by the people such as Zhang Chen, the cellulose in Partial digestion brown rice and pectin substance, improves the edible quality of brown rice; Retinue fights and waits by force people to utilize ultrasonic assistant cellulase, pectase suitably to process brown rice peel layer, improves the edible quality of brown rice; The people such as MithuDas adopt the composite enzyme solution of cellulase and zytase to carry out immersion treatment to brown rice, improve the edible quality of brown rice.Above-mentioned research improves significant to eating quality of brown rice, though but the cooking and eating quality of brown rice improve, the process of activation of not germinateing, fails to play the abundant alimentary health-care function of sprouted unpolished rice.
Scholar is had to carry out the pretreatment (patent No.: 201310086749.8) in conjunction with ultrasonic wave and exogenous enzymes to brown rice, after process, brown rice is soaked in nutrient solution, carry out Steeping and budding, the germination percentage and the edible quality that improve brown rice is conducive to according to patent description, the mixed enzyme that exogenous enzymes comprises cellulase, pectase or cellulase and pectase is applied described in this patent, but adopt the kind of enzyme to need according to cortex crude fibre component characteristics and the proportioning determined, otherwise by the performance of restriction ferment treatment effect, and treatment process is more loaded down with trivial details, thus still need further investigation; This seminar once adopted cellulase solution to carry out the immersion treatment (patent No.: 201110268337.7) to sprouted unpolished rice, the degraded of sprouted unpolished rice cortex, hardness reduce, edible quality is improved, but owing to adopting Single Fiber element enzyme solutions to soak, action effect still has to be hoisted.
Brown rice peel layer main component is cellulose and xylan, according to the selectivity principle of enzyme effect, adopt the exogenous enzymes solution of corresponding kind to soak and treat sprouted unpolished rice, realize cortex degraded to be conducive to improving brown rice rate of water absorption, shorten the process time, improve eating quality of germinated brown rice, and suitable degradation amount is conducive to improving germination percentage, thus the kind of studying enzyme solution, proportioning and treatment conditions have directive significance for sprouted unpolished rice process optimization.
Summary of the invention
The object of the invention is for the poor problem of current production process of germinated brown rice length consuming time, edible quality.There is provided a kind of combined-enzyme method to improve brown rice germination rate and improve the method for edible quality, determining kind and the proportioning of complex enzyme, enzyme dosage and enzymatic hydrolysis condition, improving enzymolysis efficiency.Soak brown rice by composite enzyme solution, improve the rate of water absorption of brown rice, the short period reaches moisture content needed for brown rice germination, shortens and obtains sprouted unpolished rice required time, and improve the edible quality of sprouted unpolished rice greatly.
Technical scheme of the present invention is as follows:
1, brown rice raw material germination pre-treatment: be that follow-up germination is prepared by selected for brown rice raw material impurity elimination, sterilization treatment.
2, brown rice is placed in concentration 0.1-1g/L, pH value is that (it is 50-70% that its cellulase quality accounts for complex enzyme gross mass percentage for the composite enzyme solution of the buffer of 4.6-5.2, it is 30-50% that zytase quality accounts for complex enzyme gross mass percentage) in, according to quality of material volume is 1:1-1:4 Homogeneous phase mixing enzymolysis, and controlled enzymatic hydrolysis temperature 25-45 DEG C, enzymolysis time 60-180min, after enzymolysis terminates, composite enzyme solution is separated with brown rice, brown rice after being separated is washed, then incubator brown rice being placed in certain humiture germinates, after germination, sprouted unpolished rice is dried to moisture content less than 14.5%, namely the improved sprouted unpolished rice of edible quality is obtained after cooling.
The present invention have studied the process of complex enzyme dipping pretreatment brown rice germination, through the brown rice of complex enzyme immersion treatment, germinate through 24h, germination percentage can reach 92.01%, while germination percentage improves, brown rice peel layer fiber is effectively decomposed, and the rate of water absorption of brown rice improves, in shorter soak time, reach the moisture content of suitable brown rice germination, thus effectively shorten needed for whole production sprouted unpolished rice the process time.And making sprouted unpolished rice cortical tissue structure softening due to the degraded of brown rice chaff layer segment fibre composition, hardness reduces, and improve sprouted unpolished rice cooking and palatability, the degraded of chaff layer also makes the rice bran aroma of sprouted unpolished rice disappear, and occurs typical rice aroma.Sour environment due to composite enzyme solution enhances the activity of glutamate decarboxylase, be conducive to the generation of GABA, compared with the sprouted unpolished rice produced with traditional soaking technology, the sprouted unpolished rice alpha-aminobutyric acid content through the production of complex enzyme immersion treatment is 1.57 times of the sprouted unpolished rice that traditional handicraft is produced.
The inventive method is applicable to the sprouted unpolished rice producing high edible quality fast, brown rice is soaked in composite enzyme solution, brown rice fiber chaff layer segment is degraded, rate of water absorption improves, remain the nutritional labeling in brown rice to greatest extent, improve the content of brown rice germination rate and GABA, and using character improves.
Accompanying drawing explanation
Fig. 1 describes same batch of brown rice and is soaked in moisture content in enzyme solutions of the present invention and distilled water and schemes over time; In figure, lines 1 describe brown rice and are soaked in composite enzyme solution, and moisture content is with the Changing Pattern of soak time; Lines 2 describe brown rice and are soaked in distilled water, and moisture content is with the Changing Pattern of soak time.
Fig. 2 adopts the micro-structure diagram of scanning electronic microscope observation same batch of brown rice brown rice peel layer after distilled water immersion and composite enzyme solution soak.
Wherein left figure is brown rice micro-structure diagram after aqueous solution soaking, and right figure is brown rice micro-structure diagram after composite enzyme solution is soaked.
Detailed description of the invention
Give an actual example below and describe the present invention, but be not limited thereto.
(1) raw material brown rice removed impurity, broken kernel, sterilize with liquor natrii hypochloritis without after embryo grain, moldy kernel and heterochromatic grain, after sterilization, use pure water three times.
(2) being respectively 65% and 35% compound concentration with PH5.0 acetic acid-sodium acetate buffer solution according to cellulase and zytase mass percent is that the food-grade cellulose element enzyme zytase composite enzyme solution of 0.6g/L is placed in 4 DEG C of refrigerators and preserves stand-by.
(3) brown rice in (1) is placed in composite enzyme solution, according to solid-liquid ratio 1:4 Homogeneous phase mixing enzymolysis, and controlled enzymatic hydrolysis temperature 35 DEG C, after enzymolysis 135min, composite enzyme solution is separated with brown rice, the brown rice after being separated is washed.
(4) be placed in climatic chamber by the brown rice in (3) and germinate, stop after control temperature 30 DEG C, humidity 95%, 24h germinateing, bud grows to 0.5 ~ 1mm and is sprouted unpolished rice, calculates brown rice germination rate.
(5) brown rice after germination is carried out drying, sprouted unpolished rice moisture≤14.5% after dry.
Brown rice is directly soaked in composite enzyme solution by the present invention, traditional handicraft is replaced to be soaked in water, compared with conventional immersion production technology, soak time is obviously shortened, while reaching germination percentage raising, due to the Partial digestion of brown rice chaff layer fiber, make the cooking of sprouted unpolished rice and palatability close to highed milled rice.The sprouted unpolished rice that following table is same batch brown rice, conventional method is obtained and example of the present invention obtain sprouted unpolished rice main cook characteristic and mouthfeel evaluation table.
Soak time: this example brown rice is soaked in 135min in complex enzyme, the sprouted unpolished rice that conventional method is obtained, is soaked in 8h in 30 DEG C of distilled water, soaks rear 30 DEG C of germination 24h before vernalization by brown rice.
Brown rice germ exposes more than seed coat 0.5mm and is germination, by formulae discovery germination percentage:
G＝N
1/N
0×100％
In formula: G represents germination percentage %; N
1represent the brown rice grain number germinateed; N
0represent brown rice grain number before germinateing;
Alpha-aminobutyric acid content measures and uses automatic amino acid analyzer.
Take 5g rice sample, to join in the boiling water of 100mL100 DEG C boiling after 10min boiling, every 2min sampling and measuring.Randomly draw 10 rice, use flat board to extrude under black background, until do not have the core of white, then this time is digestion time.
Take sprouted unpolished rice, quality is designated as m
1, measure volume V with drainage
1, rice sample to be measured is put into diameter 5cm, and height is in the Metal net basket of 10cm, basket is hung in one and fills in the beaker of 150mL water, after vigorous fire boils 1min, then use slow fire (88 DEG C) to boil 28min, take out basket, drop falls thin rice gruel, weighs the quality of rice, is designated as m
2, volume V
2.
According to ripe rice rate and the expansion rate of formulae discovery steamed brown rice.
Ripe rice rate=m
2/ m
1× 100%
Expansion rate=V
2/ V
1× 100%
Sensory evaluation analysis is carried out to the steamed brown rice after boiling, valuation officer is giveed training, with color and luster, smell, hardness, viscosity, palatability for evaluation index.The highest 9 points, minimum point 1, each sample three Duplicate Samples.
For checking brown rice rate of water absorption in composite enzyme solution is accelerated, water absorption test has been carried out to brown rice, concrete grammar is as follows: first measure brown rice moisture content, then take two parts of brown rice samples, every part of 5g brown rice, put into the beaker that distilled water and optimum enzyme solutions are housed respectively, beaker is placed in thermostat water bath, and temperature is set to optimum complex enzyme pretreatment temperature, within every 20 minutes, measures brown rice quality, each sample do three parallel, by formulae discovery brown rice water absorption rate:
In immersion process, the Changing Pattern of brown rice moisture content is shown in Fig. 1.
Can find out the prolongation along with soak time, enzyme constantly increases brown rice peel layer degradation, and the brown rice rate of water absorption be immersed in composite enzyme solution is obviously accelerated.The degraded of brown rice peel layer, reduces the obstruction that moisture enters brown rice inside, and the pore space structure of appearance adds brown rice moisture absorbing path, thus improves the water absorption rate of brown rice.The moisture content of brown rice is the key factor affecting brown rice germination rate.Under same time, brown rice is immersed in composite enzyme solution and obtains higher moisture content, and brown rice germination preferably, thus germination percentage gets a promotion.
After scanning electronic microscope observation soaks, the microstructure of brown rice peel layer is shown in Fig. 2.
Changed by brown rice peel layer structure after observing visible this technique pretreatment, brown rice peel layer is roughening, has occurred obvious pore space structure, and the brown rice after distilled water immersion, cortex construction is complete, fine and close.The observation of microstructure confirms that complex enzyme pretreatment makes brown rice peel layer Partial digestion, and the pore space structure of generation is conducive to the infiltration of moisture to seed inside, improves the rate of water absorption of brown rice in immersion process.In shorter soak time, reach the moisture content needed for brown rice germination, thus shorten the process time, enhance productivity.Simultaneously, the coarse-fibred degraded of brown rice peel layer, the change of cortex construction, sprouted unpolished rice texture characteristic is also changed, and sprouted unpolished rice hardness reduces, and palatability improves, the degraded of chaff layer, the smell of rice bran is faded away, and typical rice aroma occurs, cooking and eating quality is improved greatly.
Above-mentioned specific embodiment, the just one of the present invention more preferably in embodiment, the details in operating process operates the suitable adjustment can carried out within the scope of technical solution of the present invention.
Claims (1)
1. a combined-enzyme method improves brown rice germination rate and improves the method for edible quality, brown rice after cleaning and sterilizing is placed in concentration 0.1-1g/L, pH value is in the composite enzyme solution of the buffer of 4.6-5.2, be 1:1-1:4 Homogeneous phase mixing enzymolysis according to the ratio of quality of material volume, and controlled enzymatic hydrolysis temperature 25-45 DEG C, enzymolysis time 60-180min, after enzymolysis terminates, composite enzyme solution is separated with brown rice, brown rice after being separated is washed, then incubator brown rice being placed in certain humiture germinates, after germination, sprouted unpolished rice is dried to moisture content less than 14.5%, namely the improved sprouted unpolished rice of edible quality is obtained after cooling, it is characterized in that described composite enzyme solution is food-grade cellulose element enzyme and food grade xylanase composite solution, it is 50-70% that its cellulase quality accounts for complex enzyme gross mass percentage, it is 30-50% that zytase quality accounts for complex enzyme gross mass percentage.
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| CN108719764A (en) * | 2018-05-23 | 2018-11-02 | 广东医科大学 | A kind of production method of compound bio enzyme process high-content GABA functionality rice flour |
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| CN106819852A (en) * | 2017-03-03 | 2017-06-13 | 浙江大学 | The method for improving brown rice/sprouted unpolished rice mouthfeel |
| CN107125585A (en) * | 2017-05-08 | 2017-09-05 | 中国农业科学院农产品加工研究所 | The processing method of fast ripe brown rice |
| CN107125585B (en) * | 2017-05-08 | 2021-04-20 | 中国农业科学院农产品加工研究所 | Processing method of fast-cooked brown rice |
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| CN108719764A (en) * | 2018-05-23 | 2018-11-02 | 广东医科大学 | A kind of production method of compound bio enzyme process high-content GABA functionality rice flour |
| CN108936600A (en) * | 2018-05-25 | 2018-12-07 | 姜香 | A method of the rouge ferment that disappears is prepared using brown rice |
| CN111387423A (en) * | 2020-04-01 | 2020-07-10 | 浙江省林业科学研究院 | Preparation method of mountain rice flour |
| CN112385776A (en) * | 2020-10-20 | 2021-02-23 | 湖南米米梦工场科技股份有限公司 | Brown rice germination method |
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