CN114081133A - Novel production method of coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) - Google Patents
Novel production method of coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) Download PDFInfo
- Publication number
- CN114081133A CN114081133A CN202110762356.9A CN202110762356A CN114081133A CN 114081133 A CN114081133 A CN 114081133A CN 202110762356 A CN202110762356 A CN 202110762356A CN 114081133 A CN114081133 A CN 114081133A
- Authority
- CN
- China
- Prior art keywords
- coarse
- coarse cereals
- porridge
- aminobutyric acid
- germinated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 104
- 235000013339 cereals Nutrition 0.000 title claims abstract description 102
- 235000021395 porridge Nutrition 0.000 title claims abstract description 63
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 53
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 238000005507 spraying Methods 0.000 claims abstract description 29
- 230000002378 acidificating effect Effects 0.000 claims abstract description 28
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 30
- 235000019713 millet Nutrition 0.000 claims description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims description 25
- 235000009566 rice Nutrition 0.000 claims description 25
- 238000004140 cleaning Methods 0.000 claims description 21
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 18
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 12
- 240000001417 Vigna umbellata Species 0.000 claims description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 229940124277 aminobutyric acid Drugs 0.000 claims description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 230000001007 puffing effect Effects 0.000 claims description 4
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 claims description 2
- 230000007480 spreading Effects 0.000 claims description 2
- 238000003892 spreading Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 6
- 235000021067 refined food Nutrition 0.000 claims 1
- 230000035784 germination Effects 0.000 abstract description 34
- 230000000694 effects Effects 0.000 abstract description 13
- 230000008451 emotion Effects 0.000 abstract description 7
- 230000003340 mental effect Effects 0.000 abstract description 7
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 26
- 239000000243 solution Substances 0.000 description 22
- 240000007594 Oryza sativa Species 0.000 description 19
- 239000002245 particle Substances 0.000 description 16
- 230000008569 process Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 6
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 230000035882 stress Effects 0.000 description 6
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 244000066764 Ailanthus triphysa Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000213382 Nymphaea lotus Species 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008827 biological function Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 230000006996 mental state Effects 0.000 description 2
- 231100000957 no side effect Toxicity 0.000 description 2
- 231100000956 nontoxicity Toxicity 0.000 description 2
- 230000033116 oxidation-reduction process Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- RJQXTJLFIWVMTO-TYNCELHUSA-N Methicillin Chemical compound COC1=CC=CC(OC)=C1C(=O)N[C@@H]1C(=O)N2[C@@H](C(O)=O)C(C)(C)S[C@@H]21 RJQXTJLFIWVMTO-TYNCELHUSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000010413 gardening Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229960003085 meticillin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
Abstract
The invention discloses a new method for producing coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid), which comprises the steps of adopting a slightly acidic electrolyzed water compound added with chloride and spraying the slightly acidic electrolyzed water compound on the surface of coarse cereals; germinating coarse cereals to prepare deep-processed coarse cereal food; the novel method for producing the coarse cereal bowl porridge rich in gamma-aminobutyric acid has mild condition, is environment-friendly and high in safety, improves the gamma-aminobutyric acid content in germinated coarse cereals, and the obtained coarse cereal bowl porridge has the health-care effects of improving sleep, relieving mental stress and regulating emotion; the germination rate of the coarse cereals is improved, the germination period of the coarse cereals is shortened, the cost is reduced, and the method is favorable for wide popularization and application.
Description
Technical Field
The invention relates to the technical field of deep processing of foods, in particular to a novel method for producing coarse cereal porridge rich in GABA (gamma-aminobutyric acid).
Background
Gamma aminobutyric acid, also known as GABA, is an amino acid found in the human brain and is an important inhibitory neurotransmitter in the nervous system. With the development of the research on GABA, the GABA is found to have various biological functions closely related to human health, including blood pressure reduction, pain relief, epilepsy resistance, diabetes resistance and aging resistance. The healthy people can better relieve mental stress, regulate emotion and improve sleep by properly supplementing GABA.
Electrolyzed water is a kind of disinfectant, and is a generic name of acidic ionized water and alkaline ionized water having a special function generated by changing indexes such as PH value, oxidation-reduction potential (ORP value) and the like of water after the water containing electrolyte is continuously electrochemically treated by a specific electrolytic cell, and is also called oxidation-reduction potential water, electrolyzed functional water or ion activated water. The electrolyzed water has the efficacy of spectrum sterilization, the electrolyzed water sterilization technology is firstly successfully developed by Japan and is specified to be a food bactericide, and the electrolyzed water sterilization technology is firstly used for killing MRSA (methicillin-resistant Staphylococcus aureus), and the effect is obvious. The electrolyzed water has no residue and no pollution to the environment when being used as the sterilization disinfectant, has no toxicity to human, no side effect, safe and reliable use, convenient preparation and low cost. The functional research of the electrolytic water began in japan in the early 80 s of the 20 th century, and the electrolytic water is now deeply researched and applied in the fields of medical treatment, food processing, cultivation, gardening, and the like.
Modern people pursue a healthy and balanced life concept, the requirements on food are not only limited to satiety any more, and the food is expected to have certain nutritional value and good eating effect, and especially for some special people (such as patients with cardiovascular and cerebrovascular diseases, patients with tumors or stones, people working in dust areas, and the like), the food which has good taste and certain nutritional efficacy is expected to be found. In the ancient book of traditional Chinese medicine, Huangdi's inner Jing records, "five cereals nourish, five fruits help, five animals benefit, five vegetables are sufficient". The coarse cereals are grains except rice and wheat, contain rich nutrients, and are beneficial to human body. How to improve the nutritive value of the coarse cereals on the basis of the existing coarse cereals and obtain deep-processed food with higher added value is the direction of continuous research in the field.
Disclosure of Invention
In view of the defects in the prior art, the invention aims to solve the technical problem that the conventional coarse cereal bowl porridge has low additional nutrition value and cannot meet the requirements of markets and consumers.
In order to realize the aim, the invention provides a novel method for producing coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid), which comprises the steps of adopting a slightly acidic electrolyzed water compound added with chloride and spraying the slightly acidic electrolyzed water compound on the surface of coarse cereals; germinating coarse cereals to prepare deep-processed coarse cereal food; wherein the weight-volume ratio (g: ml) of the chloride to the subacid electrolyzed water is 1: 10-1: 100, and the pH value of the subacid electrolyzed water is 5.1-6.9;
further, the coarse cereals comprise coarse millet and tartary buckwheat;
further, the deep-processed food is bowl porridge, steamed bread, noodles, cakes and recombined rice;
further, the chloride is calcium chloride or magnesium chloride;
further, the novel method for producing the coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting coarse cereals with full grains, cleaning, airing, and spreading the coarse cereals on a storage plate in a layering manner;
step 2, adding chloride into subacid electrolyzed water with the pH value of 5.1-6.9, spraying the mixture on coarse cereals after uniformly stirring, and germinating the coarse cereals for 24-72 hours at normal temperature;
step 3, spraying clear water on the germinated coarse cereals obtained in the step 2, cleaning, drying, crushing the dried germinated coarse cereals, and preparing deep-processed food of the coarse cereals together with other raw materials such as rice and the like;
further, in the step 2, the weight-to-volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 10-1: 50;
further, in the step 2, the pH value of the subacid electrolyzed water is 6.0-6.9;
further, in the step 2, the chloride is calcium chloride;
further, in the step 3, the deep-processed food is bowl porridge;
in a preferred embodiment of the invention, the pH value of the slightly acidic electrolyzed water is 5.1;
in another preferred embodiment of the present invention, the PH of the slightly acidic electrolyzed water is 5.5;
in another preferred embodiment of the present invention, the PH of the slightly acidic electrolyzed water is 6.0;
in another preferred embodiment of the present invention, the PH of the slightly acidic electrolyzed water is 6.5;
in another preferred embodiment of the present invention, the PH of the slightly acidic electrolyzed water is 6.9;
in a preferred embodiment of the invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 10;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 20;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 30;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 40;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 50;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 60;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 70;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 80;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 90;
in another preferred embodiment of the present invention, the weight to volume ratio (g: ml) of the chloride to the slightly acidic electrolyzed water is 1: 100;
in a specific embodiment of the invention, the deep-processed food in step 3 is bowl porridge, and the specific operation in step 3 is as follows: spraying clear water on the germinated coarse cereals obtained in the step (2) for cleaning and drying, crushing the dried germinated coarse cereals, cooking the crushed germinated coarse cereals together with other raw materials such as rice, red beans and the like, sterilizing at a high temperature of 100-150 ℃, and filling to obtain a coarse cereal bowl porridge product;
in another embodiment of the present invention, the specific operation of step 3 is: spraying clear water on the germinated coarse cereals obtained in the step 2 for cleaning and drying, crushing the dried germinated coarse cereals, adding the crushed rice, extruding and puffing at high temperature and high pressure, and cooling and forming to obtain recombinant rice; cooking the recombined rice and other raw materials such as red beans together, sterilizing at a high temperature of 100-150 ℃, and filling to obtain a coarse cereal bowl porridge product;
compared with the prior art, the invention has the following beneficial effects:
1. the novel method for producing the coarse cereal porridge rich in gamma-aminobutyric acid optimizes the use of the complex agent of slightly acidic electrolyzed water and chloride as the germination solution, and improves the content of gamma-aminobutyric acid in the germinated coarse cereals; the obtained cereal bowl porridge product has GABA related biological functions, and has health care effects of improving sleep, relieving mental stress and regulating emotion;
2. the invention relates to a novel method for producing coarse cereal porridge rich in gamma-aminobutyric acid, wherein the proportion of chloride and slightly acidic electrolyzed water is optimized in the manufacturing process, so that the germination percentage of coarse cereals is improved while the content of gamma-aminobutyric acid is improved by a germination solution; the germination period of the coarse cereals is shortened; the manufacturing cost is reduced, and the working efficiency is improved;
3. the novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) avoids the use of a chemical addition mode to increase the content of functional components of the product; the environment-friendly safe environment-friendly food meets the food concept of modern society that people advocate nature, protect environment, keep healthy and safe; the electrolyzed water has no residue when being used as the germinant, no pollution to the environment, no toxicity to human, no side effect, safe and reliable use, convenient preparation and low cost;
in conclusion, the novel method for producing the coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) has mild conditions, is environment-friendly and high in safety, the gamma-aminobutyric acid content in the germinated coarse cereals is increased, and the obtained coarse cereal bowl porridge has health-care effects of improving sleep, relieving mental stress and adjusting mood; the germination rate of the coarse cereals is improved, the germination period of the coarse cereals is shortened, the cost is reduced, and the method is favorable for wide popularization and application.
The conception, specific structure, and technical effects of the present invention will be further described in conjunction with the following embodiments to fully understand the objects, features, and effects of the present invention.
Detailed Description
The following describes several preferred embodiments of the present invention to make the technical contents thereof clearer and easier to understand. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
Example 1
The novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting 500 g of coarse millet with full grains, cleaning, airing, and layering and flatly paving on a ventilated storage plate;
step 2, adding 20 g of calcium chloride into 200 ml of subacid electrolyzed water with the pH value of 5.1, uniformly stirring to obtain a germination solution, spraying the germination solution on the coarse millet, germinating the coarse millet for 24 hours at normal temperature, and spraying the germination solution once every 12 hours in the germination process;
step 3, spraying clear water on the germinated brown millet obtained in the step 2, cleaning and drying the germinated brown millet, crushing the dried germinated brown millet into particles with the particle size of 1-3 mm, and boiling the germinated brown millet particles, the rice, the red beans and the lotus seeds for 15 minutes; and then the coarse rice and coarse cereal bowl porridge product is obtained after high-temperature sterilization at 120 ℃ and filling.
Example 2
The novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting 200 g of coarse millet with full particles, cleaning, airing, and layering and flatly paving on a ventilated storage plate;
step 2, adding 7 g of calcium chloride into 200 ml of subacid electrolyzed water with the pH value of 5.5, uniformly stirring to obtain a germination solution, spraying the germination solution on the coarse millet, germinating the coarse millet for 48 hours at normal temperature, and spraying the germination solution once every 8 hours in the germination process;
step 3, spraying clear water on the germinated brown millet obtained in the step 2, cleaning and drying the germinated brown millet, crushing the dried germinated brown millet into particles with the particle size of 1-3 mm, and boiling the germinated brown millet particles, the rice, the red beans and the lotus seeds for 20 minutes; and then the coarse rice and coarse cereal bowl porridge product is obtained after high-temperature sterilization at 140 ℃.
Example 3
The novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting 500 g of full-grain tartary buckwheat, cleaning, airing, and layering and flatly paving on a ventilated storage plate;
step 2, adding 10 g of calcium chloride into 500 ml of subacid electrolyzed water with the pH value of 6, uniformly stirring to obtain a germination solution, spraying the germination solution on the tartary buckwheat, germinating the tartary buckwheat for 48 hours at normal temperature, and spraying the germination solution once every 6 hours in the germination process;
step 3, spraying clear water on the germinated tartary buckwheat obtained in the step 2, cleaning and drying the germinated tartary buckwheat, crushing the dried germinated tartary buckwheat into particles with the size of 1-3 mm, and boiling the tartary buckwheat particles, rice, millet, red beans, white beans and lotus seeds for 30 minutes; then the tartary buckwheat cereal bowl porridge product is obtained by filling after high-temperature sterilization at 110 ℃.
Example 4
The novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting 500 g of full-grain tartary buckwheat, cleaning, airing, and layering and flatly paving on a ventilated storage plate;
step 2, adding 5 g of calcium chloride into 500 ml of subacid electrolyzed water with the pH value of 6, uniformly stirring to obtain a germination solution, spraying the germination solution on the tartary buckwheat, germinating the tartary buckwheat for 72 hours at normal temperature, and spraying the germination solution once every 8 hours in the germination process;
step 3, spraying clear water on the germinated tartary buckwheat obtained in the step 2, cleaning and drying the germinated tartary buckwheat, crushing the dried germinated tartary buckwheat into particles with the size of 1-3 mm, and boiling the tartary buckwheat particles, rice, red beans, white beans and lotus seeds for 30 minutes; and then sterilizing at 1150 ℃ and filling to obtain the tartary buckwheat cereal bowl porridge product.
Example 5
The novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting 100 g of coarse millet with full grains, cleaning, airing, and layering and flatly paving on a ventilated storage plate;
step 2, adding 3 g of calcium chloride into 240 ml of subacid electrolyzed water with the pH value of 6.5, uniformly stirring to obtain a germination solution, spraying the germination solution on the coarse millet, germinating the coarse millet for 60 hours at normal temperature, and spraying the germination solution once every 6 hours in the germination process;
step 3, spraying clear water on the germinated brown millet obtained in the step 2, cleaning and drying the germinated brown millet, crushing the dried germinated brown millet into particles with the particle size of 1-3 mm, adding 150 g of crushed rice, extruding and puffing at high temperature and high pressure, and cooling and forming to obtain recombinant rice; cooking the recombinant rice, red beans, mung beans and lotus seeds, sterilizing at 120 ℃ and filling to obtain the coarse-millet coarse cereal bowl porridge product.
Example 6
The novel method for producing the coarse cereal porridge rich in GABA (gamma-aminobutyric acid) comprises the following steps:
step 1, selecting 200 g of coarse millet with full particles, cleaning, airing, and layering and flatly paving on a ventilated storage plate;
step 2, adding 4 g of magnesium chloride into 200 ml of subacid electrolyzed water with the pH value of 6.9, uniformly stirring to obtain a germination solution, spraying the germination solution on the coarse millet, germinating the coarse millet for 72 hours at normal temperature, and spraying the germination solution once every 8 hours in the germination process;
step 3, spraying clear water on the germinated brown millet obtained in the step 2, cleaning and drying the germinated brown millet, crushing the dried germinated brown millet into particles with the particle size of 1-3 mm, adding 100 g of crushed wheat, 100 g of crushed oat, 100 g of crushed rice and 50 g of crushed corn, extruding and puffing at high temperature and high pressure, and cooling and forming to obtain recombinant rice; cooking the recombinant rice, red beans, mung beans and lotus seeds, sterilizing at a high temperature of 130 ℃, and filling to obtain the coarse millet and coarse cereal bowl porridge product.
Test examples 7,
The coarse cereals in the examples 1-6 are sprayed with conventional clear water for sprouting, and the other operations are the same, so that a coarse cereal bowl porridge product with comparison of the coarse cereals germinated in clear water is obtained; respectively represented by examples 1a to 6 a;
test examples 8,
Directly cleaning the coarse cereals in the examples 1-6, and directly using the cleaned coarse cereals for making bowl porridge products, wherein the other operations are the same, so that the coarse cereal bowl porridge products with comparison of the ungerminated coarse cereals are obtained; respectively represented by examples 1b to 6 b;
test examples 9,
Respectively sampling 10 g of the bowl porridge products obtained in the embodiments 1-6 and the experimental examples 7-8, crushing the samples, adding water for dilution, adding an ethanol solvent for dissolution, filtering, sampling filtrate, performing HPLC content detection, performing HPLC detection on a gamma-aminobutyric acid standard substance under the same detection condition, taking the position of an absorption peak in a spectrogram as a standard position, comparing the position with the HPLC spectrogram of the detection sample, and determining the content value of the absorption peak at the same position of the HPLC spectrogram of the detection sample as the percentage content of gamma-aminobutyric acid of the detection sample;
the results are shown in table 1 below,
TABLE 1
As can be seen from the data in table 1, the content of γ -aminobutyric acid in the coarse cereal bowl porridge products of examples 1b to 6b was detected to be between 0.009 and 0.014%; the content of upsilon-aminobutyric acid in the coarse cereal bowl porridge products of the embodiments 1a to 6a is between 0.017 and 0.022%; the content of upsilon-aminobutyric acid in the coarse cereal bowl porridge product obtained in the embodiments 1-6 of the invention is between 0.94-1.08%;
it is shown that the first and second images,
compared with coarse cereals germinated by clear water in the embodiments 1a to 6a, the content of upsilon-aminobutyric acid in the prepared bowl porridge is between 0.017 and 0.022 percent, the embodiments 1 to 6 of the invention adopt chloride and slightly acidic electrolyzed water as composite germination liquid, and the content of upsilon-aminobutyric acid in the bowl porridge product prepared by the germinated coarse cereals is between 0.94 and 1.08 percent; the content of gamma-aminobutyric acid in the porridge is obviously higher than that of coarse cereals germinated by clear water in the embodiments 1a to 6 a; wherein, the content of gamma-aminobutyric acid in the bowl porridge product of the embodiment 2 is improved by 54 percent compared with that in the bowl porridge product of the embodiment 2 a;
compared with the non-germinated coarse cereals adopted in the embodiments 1b to 6b, the content of gamma-aminobutyric acid in the prepared porridge is between 0.009 and 0.014 percent, the embodiments 1 to 6 of the invention adopt chloride and slightly acidic electrolyzed water as the composite germination solution, and the content of gamma-aminobutyric acid in the porridge product prepared from the germinated coarse cereals is between 0.94 and 1.08 percent; the content of gamma-aminobutyric acid in the porridge is obviously higher than that of the porridge prepared from non-germinated coarse cereals in the embodiments 1b to 6 b; wherein, the content of gamma-aminobutyric acid in the bowl porridge product of the embodiment 2 is improved by 109 percent compared with that in the bowl porridge product of the embodiment 2 b;
other technical schemes of the invention also have the effect of increasing the content of upsilon-aminobutyric acid similar to the above;
the bowl porridge product prepared by other technical schemes of the invention also has the effect similar to the above upsilon-aminobutyric acid-rich product;
test examples 10,
20 people participating in the experiment are summoned, one group is formed by 10 people, and each group comprises 1-2 people with hypertension and diabetes basic diseases; one group was a control group and eaten with commercially available common bowl porridge, and the other group was a test group and eaten with bowl porridge obtained in example 1 of the present invention; the two groups are eaten once a day, and each time, one bowl is eaten; eating the food continuously for one month; collecting and recording the physical state, the mental state and the physical state of the personnel with basic diseases of the personnel participating in the experiment process; the recorded results show that the testers in the control group have poor mental state and high pressure when encountering problems, the insomnia probability reaches 60 percent, and the blood pressure and the blood sugar of the testers with the basic diseases of hypertension and diabetes have obvious fluctuation when the pressure is high and the emotion is poor; compared with a control group, the test group who eats the bowl porridge of the embodiment 1 starts to improve the sleep quality in 8-10 days, the insomnia probability is reduced to be within 10%, the emotion is more stable, the mental stress is relieved, and the physical state is better; the blood pressure and blood sugar of the testers with the basic diseases of hypertension and diabetes are stable during the test period, and large fluctuation does not occur;
the bowl porridge obtained in the embodiment 1 of the invention has the health care effects of improving sleep, relieving mental stress, regulating emotion and stabilizing blood and blood sugar.
The bowl porridge obtained by other embodiments of the invention also has the health care effects of improving sleep, relieving mental stress, regulating emotion and stabilizing blood and blood sugar.
Other technical schemes of the invention also have similar health care effects as above;
the bowl porridge product prepared by other technical schemes of the invention also has similar health care effect as the above;
the foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (7)
1. A novel method for producing coarse cereal bowl porridge rich in GABA (upsilon-aminobutyric acid) is characterized in that,
comprises spraying a slightly acidic electrolyzed water compound added with chloride on the surface of the coarse cereals; germinating coarse cereals to prepare deep-processed coarse cereal food; wherein the weight volume ratio of the chloride to the slightly acidic electrolyzed water is 1: 10-1: 100, and the pH value of the slightly acidic electrolyzed water is 5.1-6.9.
2. The method of claim 1,
the coarse cereals include coarse millet and tartary buckwheat.
3. The method of claim 1,
the deep processed food is bowl porridge, steamed bread, noodle, cake, and recombined rice.
4. The method of claim 1, comprising the steps of:
the chloride is calcium chloride or magnesium chloride.
5. The method of claim 1, wherein said novel method for producing coarse cereal porridge rich in GABA (γ -aminobutyric acid) comprises the following steps:
step 1, selecting coarse cereals with full grains, cleaning, airing, and spreading the coarse cereals on a storage plate in a layering manner;
step 2, adding chloride into subacid electrolyzed water with the pH value of 5.1-6.9, spraying the mixture on coarse cereals after uniformly stirring, and germinating the coarse cereals for 24-72 hours at normal temperature;
and 3, spraying clear water on the germinated coarse cereals obtained in the step 2, cleaning, drying, crushing the dried germinated coarse cereals, and preparing the deep-processed coarse cereals food together with other raw materials such as rice and the like.
6. The method of claim 4,
the deep processing food in the step 3 is bowl porridge, and the specific operation in the step 3 is as follows: and (3) spraying clear water on the germinated coarse cereals obtained in the step (2) for cleaning and drying, crushing the dried germinated coarse cereals, cooking the crushed germinated coarse cereals together with other raw materials such as rice, red beans and the like, sterilizing at a high temperature of 100-150 ℃, and filling to obtain a coarse cereal bowl porridge product.
7. The method of claim 4,
the specific operation of the step 3 is as follows: spraying clear water on the germinated coarse cereals obtained in the step 2 for cleaning and drying, crushing the dried germinated coarse cereals, adding the crushed rice, extruding and puffing at high temperature and high pressure, and cooling and forming to obtain recombinant rice; cooking the recombined rice and other raw materials such as red beans together, sterilizing at a high temperature of 100-150 ℃, and filling to obtain the coarse cereal bowl porridge product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110762356.9A CN114081133A (en) | 2021-07-06 | 2021-07-06 | Novel production method of coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110762356.9A CN114081133A (en) | 2021-07-06 | 2021-07-06 | Novel production method of coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114081133A true CN114081133A (en) | 2022-02-25 |
Family
ID=80296017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110762356.9A Pending CN114081133A (en) | 2021-07-06 | 2021-07-06 | Novel production method of coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114081133A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605273A (en) * | 2015-02-15 | 2015-05-13 | 河北科技大学 | Millet germinated brown rice rich in gamma-aminobutyric acid and preparation method of millet germinated brown rice |
| CN104719774A (en) * | 2015-03-06 | 2015-06-24 | 沈阳师范大学 | Preparation method for instant health germinated brown rice porridge |
| CN105124433A (en) * | 2015-08-25 | 2015-12-09 | 中南林业科技大学 | Instant steamed recombinant germinated brown rice and production method thereof |
| CN107927581A (en) * | 2017-11-15 | 2018-04-20 | 同福集团股份有限公司 | It is a kind of using plumule as full nutrition original flavor congee of core and preparation method thereof |
| CN110200216A (en) * | 2019-07-17 | 2019-09-06 | 辽宁省农业科学院 | A kind of production method of high gamma-aminobutyric acid sprouted unpolished rice gruel can |
-
2021
- 2021-07-06 CN CN202110762356.9A patent/CN114081133A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605273A (en) * | 2015-02-15 | 2015-05-13 | 河北科技大学 | Millet germinated brown rice rich in gamma-aminobutyric acid and preparation method of millet germinated brown rice |
| CN104719774A (en) * | 2015-03-06 | 2015-06-24 | 沈阳师范大学 | Preparation method for instant health germinated brown rice porridge |
| CN105124433A (en) * | 2015-08-25 | 2015-12-09 | 中南林业科技大学 | Instant steamed recombinant germinated brown rice and production method thereof |
| CN107927581A (en) * | 2017-11-15 | 2018-04-20 | 同福集团股份有限公司 | It is a kind of using plumule as full nutrition original flavor congee of core and preparation method thereof |
| CN110200216A (en) * | 2019-07-17 | 2019-09-06 | 辽宁省农业科学院 | A kind of production method of high gamma-aminobutyric acid sprouted unpolished rice gruel can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1984570B (en) | Health food | |
| CN102754764A (en) | Production process of germ and corn composite nutritional powder and product of production process | |
| CN102696983A (en) | Germinated brown rice nutrition tablet and preparation method thereof | |
| KR101793933B1 (en) | Functional Gochujang Having Antioxidant Activity and Whitening Effects and Manufacturing Method Thereof | |
| JP3656234B2 (en) | Food material or food and production method thereof | |
| CN111902049A (en) | Health beverage composition having excellent hangover alleviating effect and preventing liver damage due to alcohol | |
| CN112493399A (en) | Functional five-cereal mate for reducing blood sugar | |
| CN107211852A (en) | The production method of gamma aminobutyric acid in a kind of enrichment fructus hordei germinatus | |
| KR101286214B1 (en) | Superior antioxidant rice fermented drinks containing Spirulina, and soy bean | |
| KR100707733B1 (en) | Drinking water for a diabetic and manufacturing process thereof | |
| CN104286687B (en) | A kind of preparation method rich in beta glucan malt extract | |
| KR100789207B1 (en) | Food material and food containing alanine, and process for producing germinant grain containing alanine | |
| RU2403802C1 (en) | Dietary and prophylactic food product for hypertansion patients | |
| JP3870163B2 (en) | Functional grain | |
| CN109430724B (en) | Preparation method of germinated millet nutrition powder | |
| CN114081133A (en) | Novel production method of coarse cereal bowl porridge rich in GABA (gamma-aminobutyric acid) | |
| RU2681104C1 (en) | Cereal bat for feeding workers working with chrome and chrome-containing compounds | |
| JP4320293B2 (en) | Food material or food and production method thereof | |
| KR100559074B1 (en) | Manufacturing method for red pepper vinegar | |
| CN113679001A (en) | Novel production method of recombinant rice rich in GABA (gamma-aminobutyric acid) | |
| KR101970215B1 (en) | Manufacturing method of vinegar, and vinegar using by the same | |
| KR102527938B1 (en) | Method of manufacturing chitosan vinegar | |
| KR101559066B1 (en) | Brown rice dough and manufacturing method thereof | |
| KR102527921B1 (en) | Method of manufacturing chitosan vinegar comprising pyroligneous liquor | |
| JPH10158187A (en) | Medicine/food composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |