CN110916077A - Preparation method of whole-grain germinated brown rice powder - Google Patents
Preparation method of whole-grain germinated brown rice powder Download PDFInfo
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- CN110916077A CN110916077A CN201911211279.7A CN201911211279A CN110916077A CN 110916077 A CN110916077 A CN 110916077A CN 201911211279 A CN201911211279 A CN 201911211279A CN 110916077 A CN110916077 A CN 110916077A
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- 238000000034 method Methods 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 10
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- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
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- 239000012467 final product Substances 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
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- SPJFYYJXNPEZDW-FTJOPAKQSA-N 1-linoleoyl-sn-glycero-3-phosphocholine Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OC[C@@H](O)COP([O-])(=O)OCC[N+](C)(C)C SPJFYYJXNPEZDW-FTJOPAKQSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- JBQYATWDVHIOAR-UHFFFAOYSA-N tellanylidenegermanium Chemical compound [Te]=[Ge] JBQYATWDVHIOAR-UHFFFAOYSA-N 0.000 description 1
- 235000011875 whole grain product Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of whole grain germinated brown rice powder, which takes brown rice as a raw material and prepares the germinated brown rice powder by disinfection, soaking, enzyme treatment, cleaning, germination, drying, crushing and the like; the content of phospholipid nutrient components such as lysophosphatidylcholine, lysophosphatidylethanolamine and the like in the germinated brown rice powder is obviously increased, and the nutritional value and the quality of the germinated brown rice powder are greatly improved. The gelatinization, thermology and other edible characteristics, taste quality and digestibility of the whole-grain germinated brown rice powder prepared by the invention are obviously improved; the method improves the processing adaptability and rough taste of brown rice powder, and is suitable for development and preparation of food for children and the elderly.
Description
Technical Field
The invention relates to the technical field of grain food processing, in particular to a preparation method of whole grain germinated brown rice powder.
Background
About 60% of physiologically active substances in rice are mainly concentrated in embryo and bran, however, the part of physiologically active substances is basically removed in the conventional rice finishing process, resulting in serious loss of functional nutritional ingredients of rice. The brown rice is rice obtained by removing husk from rice and retaining embryo and bran. The brown rice retains functional nutrients of rice to a greater extent than the polished rice. The consumption of the traditional rice and rice flour products mainly takes polished rice as a raw material, and although the rice and rice flour products are eaten well, the nutritive value is low; the brown rice has poor taste and is not easy to digest, but is rich in nutrition; therefore, the development of a food with high nutritive value and good taste has become a new hotspot in the field of food science.
With the development of rice consumption and staple food culture, the rice staple food consumption is changed from good eating to nutrition and health. Especially for the people with microelement deficiency diseases such as children, the old, pregnant women and the like, the special diet gradually becomes a trend. However, the existing preparation technologies of nutrient brown rice flour, special brown rice flour and the like still have some problems to be improved.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing whole grain germinated brown rice flour, which overcomes the drawbacks of the prior art. The preparation method of the invention not only can directionally reduce the phytic acid content in the germinated brown rice powder and improve the contents of mineral elements such as zinc, sodium and the like and nutrient substances such as inositol, phospholipid and the like in the germinated brown rice powder, but also obviously improves the taste quality such as gelatinization, thermology and the like and the digestibility of the prepared germinated brown rice powder.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing whole grain germinated brown rice powder comprises the following steps:
(1) selecting paddy, hulling the paddy by using a huller to prepare brown rice, and sterilizing and cleaning the brown rice;
(2) soaking the brown rice prepared in the step (1) in purified water at the temperature of 20-30 ℃ for 12-24 hours;
(3) washing the soaked brown rice obtained in the step (2) with purified water for 1-2 times, draining, placing in phytase aqueous solution for 2-4h, wherein the concentration of the phytase aqueous solution is 50-100U/g, the temperature is 40-50 ℃, and the phytase aqueous solution and the brown rice are soaked according to the mass ratio of 1: 1.5-2;
(4) washing the brown rice obtained in the step (3) with purified water for 1-2 times, draining, keeping the surface of the brown rice moist, and germinating at 30-33 ℃ for 36-72 hours under a dark room environment with the humidity of 50-70%;
(5) in the step (4), pure water is sprayed to the brown rice every 4-6 hours to keep the surface of the brown rice moist, the humidity is 50-70%, and the germination is completed;
(6) germinating until the sprout length is 0.5-1mm, drying the germinated brown rice at 40-50 deg.C for 36-48 hr;
(7) and (4) preparing the dried germinated brown rice obtained in the step (6) into powder, sieving the powder by using a 100-mesh sieve to prepare germinated brown rice powder, and performing vacuum packaging to obtain the whole grain germinated brown rice powder finished product.
Further, the brown rice in the step (1) can be prepared by hulling at least one of indica rice, japonica rice and glutinous rice, different types of brown rice can be directly mixed, and the mixing proportion is not limited; can be randomly prepared according to the requirements and the nutrient components of various paddy. In the step (1), raw materials (rice such as indica rice, japonica rice, glutinous rice and the like) can be selected and the quality of the raw materials can be controlled, so that the quality of the final product is ensured.
Further, in the step (2), the brown rice and water are soaked according to the mass ratio of 1:2-3, and the water is changed every 8-12 hours in the soaking process.
Further, in the step (3), the selected phytase is a food-grade enzyme preparation, and has the characteristics of specificity, target guidance, high enzymolysis efficiency and the like. If necessary, citric acid is added to the aqueous phytase solution so that the pH of the aqueous phytase solution is 5.5 to 7.0.
Further, in the spraying and humidifying process in the step (5), the spraying water amount is determined according to the brown rice amount.
Further, in the step (6), the drying treatment is performed by using at least one of hot air, microwave, spray and freeze drying.
Further, in the step (6), the water content of the dried germinated brown rice is 9-15 wt%.
Further, in the step (7), the germinated brown rice is pulverized by a dry milling method.
Further, in the step (7), the dried germinated brown rice is made into powder by adopting a cyclone mill or an impact mill.
Further, in the step (7), the dry germinated brown rice is made into powder by adopting a cyclone mill, and the particle size of the germinated brown rice powder is less than 100 mu m, so that the water solubility of the brown rice powder can be obviously improved.
The invention has the beneficial effects that:
(1) before the brown rice germinates, the brown rice is treated by adopting a phytase aqueous solution, the selected phytase is a food-grade enzyme preparation, and other chemical additives are not required to be added; in the germination process of the brown rice, the activity of endogenous enzymes such as amylase, phytase and cellulase is activated, starch is converted into saccharides, protein is decomposed into amino acid, phytic acid and crude fiber are degraded, the content of micronutrients such as gamma-aminobutyric acid, inositol and phospholipid is obviously improved, and the nutritional value of functional substances in the brown rice is greatly improved after full activation and biological conversion in the germination process.
(2) The preparation method takes brown rice as a raw material, and the germinated brown rice powder is prepared by disinfection, soaking, enzyme treatment, cleaning, germination, drying, crushing and the like, and is a healthy whole grain food. The preparation method can obviously reduce the phytic acid content in the brown rice powder product, but obviously increases the contents of mineral elements such as zinc (Zn), sodium (Na) and the like; the contents of phospholipid nutritional components such as lysophosphatidylcholine LPC14:0, LPC16:0, LPC18:0, LPC18:1, LPC18:2, LPC18:3, lysophosphatidylethanolamine LPE14:0, LPE16:0, LPE18:0, LPE18:1, LPE18:2, LPE18:3 and the like in the germinated brown rice powder are obviously increased; greatly improves the nutritive value and the quality of the germinated brown rice powder.
(3) Compared with the traditional coarse rice powder, the whole grain germinated coarse rice powder prepared by the invention has uniform particle size distribution, the gelatinization and thermal properties of the coarse rice powder are obviously changed, and the gelatinization characteristic parameters such as peak viscosity, hot slurry viscosity, cold slurry viscosity, disintegration value, paste forming temperature and the like are obviously reduced; the starting temperature, peak temperature, end temperature, and other thermal parameters decrease, but the enthalpy change value increases. Therefore, the gelatinization and thermal eating characteristics, the taste quality and the digestibility of the germinated brown rice powder are obviously improved. The method improves the processing adaptability and rough taste of brown rice powder, and is suitable for development and preparation of food for children and the elderly.
(4) The whole grain germinated brown rice powder prepared by the invention belongs to a novel healthy whole grain food which realizes full-function nutrition and is compatible with taste; the whole grain food such as the germinated brown rice and the derivatives thereof prepared by the invention can greatly increase satiety and control blood sugar, has special physiological functions of resisting oxidation, removing free radicals, enhancing immunity and the like, and helps to avoid morbidity of cardiovascular diseases, diabetes, coronary heart disease, obesity and the like, thereby improving the health condition of the body.
(5) The germinated brown rice powder prepared by the invention avoids the antagonistic action of phytic acid and metal ions in the traditional brown rice powder and the defect that mineral elements cannot be utilized by human bodies and run off, and the preparation method promotes the generation and enrichment of beneficial physiological active substances such as lysophosphatidylcholine, lysophosphatidylethanolamine and the like, so that the whole grain product is richer in nutrition and higher in health care function.
Detailed Description
The technical solutions of the present invention are described in further detail below, and it should be noted that the specific embodiments are only for describing the present invention in detail, and should not be construed as limiting the present invention. In the present invention, all the devices, raw materials, etc. are commercially available or commonly used in the industry.
Example 1
A preparation method of whole grain germinated brown rice powder comprises the following steps:
(1) selecting newly harvested indica-type rice in the season, hulling by a huller to obtain indica-type brown rice, separating by a broken rice separator to obtain full and impurity-free indica-type brown rice seeds, sterilizing by using a sodium hypochlorite solution with the mass fraction of 1%, and cleaning by using purified water for more than 5 times;
(2) putting the indica brown rice prepared in the step (1) into purified water, and soaking for 24 hours at the water temperature of 25 ℃;
(3) washing the soaked indica-type brown rice prepared in the step (2) with purified water for 2 times, draining, and placing in phytase water solution for 3h, wherein the pH is 5.5, and the temperature is 40 ℃; the concentration of the phytase aqueous solution is 100U/g, and the phytase aqueous solution and the indica brown rice are soaked according to the mass ratio of 1: 2;
(4) washing the indica brown rice obtained in the step (3) with purified water for 2 times, draining, keeping the surface of the indica brown rice moist, keeping the humidity of the indica brown rice at 50-70% in a dark room environment, and germinating for 48 hours at 30 ℃;
(5) in the germination process in the step (4), pure water is sprayed to the indica-type brown rice every 4 hours, so that the surface of the indica-type brown rice is kept wet, and the humidity is 50-70%;
(6) after the indica-type brown rice germinates to the bud length of about 0.8-1.0mm, drying the germinated indica-type brown rice in a dryer under the drying condition of 40 ℃ for 36 hours;
(7) and (4) preparing the germinated brown rice dried in the step (6) into powder by using a rice mill, sieving the powder by using a 100-mesh sieve to obtain germinated brown rice powder, wherein the water content is lower than 10%, and vacuum packaging to obtain the whole grain germinated brown rice powder finished product. The product is light-colored powder, pure in taste, slightly sweet and free of peculiar smell.
Example 2
A preparation method of whole grain germinated brown rice powder comprises the following steps:
(1) selecting newly harvested japonica rice in the season, and hulling with a huller to obtain the japonica brown rice. Separating with a broken rice separator to obtain full and impurity-free round-grained brown rice seeds as raw materials; sterilizing and cleaning the mixture;
(2) putting the japonica brown rice prepared in the step (1) into purified water, and soaking for 24 hours at the water temperature of 30 ℃;
(3) washing the soaked brown rice prepared in the step (2) with purified water for 2 times, draining, and placing in phytase water solution for 3h, wherein the pH is 5.5, and the temperature is 40 ℃; the concentration of the phytase aqueous solution is 100U/g, and the phytase aqueous solution and the japonica brown rice are soaked according to the mass ratio of 1: 2;
(4) washing the brown rice treated by the phytase prepared in the step (3) with purified water for 2 times, draining water, keeping the surface of the brown rice moist, and germinating for 72 hours at 30 ℃ in a dark room environment;
(5) in the germination process in the step (4), pure water is sprayed to the japonica brown rice every 4 hours to keep the surface of the japonica brown rice moist;
(6) stopping germination after the japonica brown rice germinates to the bud length of about 0.8-1.0 mm. Drying the germinated brown rice in a dryer for 36 hours at 40 ℃;
(7) preparing the germinated brown rice dried in the step (6) into powder by using a rice mill, and sieving the powder by using a 100-mesh sieve to obtain the germinated brown rice powder, wherein the water content is lower than 12%; vacuum packaging to obtain the final product.
The mineral content, phytic acid content, lysophospholipid content, gelatinization and thermal properties of the indica-type brown rice, japonica-type brown rice, germinated indica-type brown rice prepared in example 1 and germinated japonica-type brown rice prepared in example 2 were measured, and the measurement results are shown in tables 1 to 3.
TABLE 1 contents of mineral elements and phytic acid in different types of germinated brown rice and brown rice
TABLE 2 lysophospholipid contents (. mu.g/g) of different types of germinated brown rice and brown rice
LPC14:0, i.e. lysophosphatidylcholine 14: 0; LPC16:0, i.e., lysophosphatidylcholine 16: 0; LPC18:0, i.e., lysophosphatidylcholine 18: 0; LPC18:1, i.e., lysophosphatidylcholine 18: 1; LPC18:2, i.e., lysophosphatidylcholine 18: 2; LPC18:3, i.e., lysophosphatidylcholine 18: 3; LPE14:0 i.e. lysophosphatidylethanolamine 14: 0; LPE16:0 i.e. lysophosphatidylethanolamine 16: 0; LPE18:0 i.e. lysophosphatidylethanolamine 18: 0; LPE18:1, i.e., lysophosphatidylethanolamine 18: 1; LPE18:2 i.e. lysophosphatidylethanolamine 18: 2; LPE18:3, i.e., lysophosphatidylethanolamine 18: 3; TLPC is total lysophosphatidylcholine; TLPE instant phosphatidylethanolamine; TLPL is total lysophospholipid.
TABLE 3 gelatinization and thermal properties of different types of germinated brown rice and brown rice
PV is peak viscosity; HPV instant hot paste viscosity; CPV is the cold paste viscosity; BD, i.e. disintegration value; SB is the decrement value; CS is the recovery value;
PT is the paste temperature; to is the starting temperature; tp is the peak temperature; tc is the final temperature; Δ Hg is the change in enthalpy required for gelatinization.
As can be seen from tables 1 to 3, the germinated brown rice powder prepared by the preparation method of the present invention in example 2 has the characteristics of significantly reduced phytic acid content and significantly increased lysophospholipid content, as compared to the germinated brown rice powder. In addition, the contents of mineral elements such as Zn, Na and the like are obviously increased, and the increase is respectively 14.5% and 11.4% as shown in Table 1. Compared with the polished round-grained rice powder, the germinated round-grained rice powder prepared by the method has the advantages that the LPC14 content is increased by 6.2%, the LPC16 content is increased by 20.3%, the LPC18 content is increased by 10.0%, the LPC18:1 content is increased by 15.5%, the LPC18:2 content is increased by 12.0%, the LPC18:3 content is increased by 6.9%, the LPE14:0 content is increased by 4.8%, the LPE16:0 content is increased by 13.4%, the LPE18:0 content is increased by 10.7%, the LPE18:1 content is increased by 14.3%, the LPE18:2 content is increased by 9.5%, the LPE18:3 content is increased by 1.7%, the TLPC content is increased by 16.4%, the TLPE content is increased by 11.8%, and the TLPL content is increased by 15.8% as shown in table 2. This is probably because phytase degrades phytic acid, and during the germination of brown rice, active substances such as inorganic phosphorus and inositol degraded from phytic acid (salt) are combined with fatty acid to generate lysophospholipid.
Similarly, the germinated brown rice powder prepared in example 1 of the present invention has the characteristics of significantly reduced phytic acid content and significantly increased lysophospholipid content, as shown in table 2, compared to brown rice powder; the contents of mineral elements such as Zn, Na, Cu, Fe and the like in the germinated brown rice powder are remarkably increased, as shown in Table 1.
Compared with the traditional brown rice flour, as shown in table 3, the whole grain germinated brown rice flour prepared by the invention has uniform particle size distribution, the gelatinization and thermal properties of the brown rice flour are obviously changed, and the gelatinization characteristic parameters such as peak viscosity PV, hot slurry viscosity HPV, cold slurry viscosity CPV, disintegration value BD, paste forming temperature PT and the like are obviously reduced; the starting temperature To, the peak temperature Tp, the end temperature Tc and other thermal characteristic parameters decrease, but the enthalpy change value Δ Hg increases. The gelatinized and thermal edible characteristics, taste quality and digestibility of the germinated brown rice powder are obviously improved. The method improves the processing adaptability and rough taste of brown rice powder, and is suitable for development and preparation of food for children and the elderly.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all 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.
Claims (7)
1. A preparation method of whole grain germinated brown rice powder is characterized by comprising the following steps:
(1) selecting paddy, carrying out hulling treatment to prepare brown rice, and carrying out disinfection, sterilization and cleaning;
(2) soaking the brown rice prepared in the step (1) in purified water at the temperature of 20-30 ℃ for 12-24 hours;
(3) washing the soaked brown rice obtained in the step (2) with purified water for 1-2 times, draining, placing in phytase aqueous solution for 2-4h, wherein the concentration of the phytase aqueous solution is 50-100U/g, the temperature is 40-50 ℃, and the phytase aqueous solution and the brown rice are soaked according to the mass ratio of 1: 1.5-2;
(4) washing the brown rice obtained in the step (3) with purified water for 1-2 times, draining, keeping the surface of the brown rice moist, and germinating at 30-33 ℃ for 36-72 hours under a dark room environment with the humidity of 50-70%;
(5) in the step (4), pure water is sprayed to the brown rice every 4-6 hours to keep the surface of the brown rice moist, the humidity is 50-70%, and the germination is completed;
(6) germinating until the sprout length is 0.5-1mm, drying the germinated brown rice at 40-50 deg.C for 36-48 hr;
(7) and (4) preparing the dried germinated brown rice obtained in the step (6) into powder, sieving the powder by using a 100-mesh sieve to prepare germinated brown rice powder, and performing vacuum packaging to obtain the whole grain germinated brown rice powder finished product.
2. The method for preparing the whole grain germinated brown rice flour as claimed in claim 1, wherein in the step (2), the brown rice and the water are soaked in a mass ratio of 1:2-3, and the water is changed every 8-12 hours in the soaking process.
3. The method of producing germinated brown rice flour of whole grain as claimed in claim 1, wherein in step (3), citric acid is added to the aqueous phytase solution to make the aqueous phytase solution have a pH of 5.5-7.0.
4. The method of claim 1, wherein the step (6) comprises drying the germinated whole rice flour with at least one of hot air, microwave, spray and freeze drying.
5. The method of preparing germinated whole grain brown rice flour as claimed in claim 1, wherein the moisture content of the germinated whole grain brown rice after drying in step (6) is 9-15 wt%.
6. The method of preparing the whole grain germinated brown rice flour as claimed in claim 1, wherein the germinated brown rice is pulverized by dry milling in the step (7).
7. The method for preparing germinated brown rice flour as claimed in claim 6, wherein the step (7) comprises pulverizing the dried germinated brown rice into powder by cyclone mill or impact mill, and the particle size of the germinated brown rice flour is less than 100 μm.
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