CN114586938A - Germinated brown rice suitable for grinding and preparation method thereof - Google Patents
Germinated brown rice suitable for grinding and preparation method thereof Download PDFInfo
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- CN114586938A CN114586938A CN202210105305.3A CN202210105305A CN114586938A CN 114586938 A CN114586938 A CN 114586938A CN 202210105305 A CN202210105305 A CN 202210105305A CN 114586938 A CN114586938 A CN 114586938A
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 116
- 238000000227 grinding Methods 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 230000035784 germination Effects 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000010521 absorption reaction Methods 0.000 claims abstract description 9
- 238000005507 spraying Methods 0.000 claims description 24
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 238000003801 milling Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 8
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 20
- 235000009566 rice Nutrition 0.000 abstract description 20
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 16
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 8
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 8
- 238000005336 cracking Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract 1
- 210000001161 mammalian embryo Anatomy 0.000 description 8
- 239000008399 tap water Substances 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 5
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 5
- 229940068041 phytic acid Drugs 0.000 description 5
- 235000002949 phytic acid Nutrition 0.000 description 5
- 239000000467 phytic acid Substances 0.000 description 5
- 230000009172 bursting Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000433 anti-nutritional effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
- A23B9/025—Preserving by heating with use of gases
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention relates to suitable-milled germinated brown rice with high gamma-aminobutyric acid content, low popping rate and good taste and a preparation method thereof. The germinated brown rice suitable for grinding is prepared by taking brown rice as a raw material and performing the steps of raw material sterilization, temperature-changing humidification and water absorption, brown rice germination, temperature-changing precipitation, proper grinding, high-temperature steam sterilization and the like. The invention has the following beneficial effects: the method can effectively reduce the cracking rate and cracks of the germinated brown rice, improve the appearance of the germinated brown rice, effectively reduce the broken rice rate of the germinated brown rice during grinding, improve the eating quality of the germinated brown rice, and also can keep the germ of the germinated brown rice, and the germ retention rate is more than 60%.
Description
Technical Field
The invention relates to suitable milled germinated brown rice and a preparation method thereof.
Background
The brown rice is whole grain rice obtained by unshelling rice and then performing no processing or less processing, and is composed of three major parts of rice bran, embryo and endosperm. Compared with the white rice, the brown rice realizes the preservation of the total nutrition of the rice to a higher degree, contains rich vitamin B and trace elements such as E, potassium, magnesium, zinc, iron, manganese and the like, and also preserves a large amount of dietary fiber. The germinated brown rice is a brown rice product consisting of young buds and endosperm with bran layer obtained after the brown rice is germinated to a certain bud length. Briefly, the brown rice is germinated at a certain temperature and humidity, and the product is obtained by drying the brown rice after the brown rice germinates to a certain bud length. The essence of the brown rice germination is that a large amount of enzymes contained in the brown rice are activated and released, and the bound state is converted into a free state for enzymolysis. After the brown rice germinates, the nutritional factors contained in the brown rice are increased, such as gamma-aminobutyric acid, glutathione and the like, and the content of some anti-nutritional factors, such as phytic acid, is reduced. However, the skin layer of the germinated brown rice contains fiber and fat, and the germinated brown rice has poor taste and is not suitable for chewing, so that it is necessary to improve the eating quality of the germinated brown rice by an appropriate method.
Patent CN1685960A discloses a "germinated rice with embryo and its production process", which comprises soaking brown rice in a container, germinating, inactivating with water at 40-100 deg.c, and cleaning. Mixing and drying (hot air drying and microwave drying) the cleaned germinated brown rice to ensure that the moisture of the germinated brown rice is less than 17%, and then grinding. The method adopts soaking method to germinate, and the germinated brown rice has obvious crack, high milled broken rice rate and low embryo remaining rate.
Patent CN102989540A discloses a germinated brown rice rich in gamma-aminobutyric acid and capable of being lightly milled and a production technology thereof, and the germinated brown rice is prepared by the procedures of screening and impurity removal, mild drying, mild milling and the like of a germinated brown rice raw material. The method can rapidly dry germinated brown rice, and the broken rice rate is increased during grinding.
Disclosure of Invention
Aiming at the actual requirements, the invention aims to provide the millable germinated brown rice and the preparation method thereof, so that the gamma-aminobutyric acid content of the germinated brown rice is increased, the cracking of the germinated brown rice caused by waist bursting is improved, the taste of the germinated brown rice can be further improved, and the problem that the eating quality of the germinated brown rice is poor is solved.
The technical scheme adopted by the invention is as follows:
a germinated brown rice suitable for grinding is prepared from brown rice as raw material by the following steps:
(1) raw material sterilization: after removing impurities from the brown rice and cleaning, soaking the brown rice in 0.5-1% (w/w) sodium hypochlorite solution for 5-10 min, and then cleaning the brown rice with water until no peculiar smell exists;
(2) temperature-changing humidification and water absorption: putting the brown rice into a germination device, raising the temperature at an initial temperature of 20-25 ℃ and the relative humidity of 80-85% at regular time, humidifying the brown rice, and keeping the relative humidity of 90-98% at a temperature of 30-38 ℃ after 4-6 h; uniformly spraying water for 2-4 hours at regular time, wherein the spraying amount is 1.0-5.0 mL/100g each time;
(3) brown rice germination: keeping the temperature at 30-38 ℃ and the relative humidity at 90-98% for 8-16 h, and spraying once every 2-5 h, wherein the spraying amount is 0.5-3.0 mL/100g each time;
(4) temperature-changing dewatering: after the germination is finished, gradually raising the temperature and reducing the humidity to 60-70 ℃ for 2-4 h, wherein the relative humidity is 60-80%; then, the temperature is reduced to 35-40 ℃ in a gradient manner within 4-8 h, the humidity is reduced to 40-60%, and the moisture value of the germinated brown rice is slowly reduced to 18-24% (w/w);
(5) moderate milling: properly grinding the germinated brown rice with the moisture value of 18-24%, and controlling the grinding reduction rate to be 1-10%;
(6) high-temperature steam sterilization: sterilizing the germinated brown rice subjected to proper grinding by high-temperature steam, and drying until the moisture value is below 14.5% to obtain the germinated brown rice subjected to proper grinding.
The present invention also relates to a method for preparing the millable germinated brown rice, which comprises the following sequential steps:
(1) raw material sterilization: after removing impurities from the brown rice and cleaning, soaking the brown rice in 0.5-1% sodium hypochlorite solution for 5-10 min, and then cleaning the brown rice with water until no peculiar smell exists;
(2) temperature-changing humidification and water absorption: putting the brown rice into a germination device, heating and humidifying the brown rice at a starting temperature of 20-25 ℃ and a relative humidity of 80-85% regularly, and keeping the relative humidity at 90-98% after reaching a temperature of 30-38 ℃ after 4-6 h; uniformly spraying water for 2-4 h at regular time, wherein the spraying amount is 1.0-5.0 mL/100g each time. The existing method generally adopts an immersion method, namely, brown rice is firstly immersed in water for 6-8 hours and then germinates at a constant temperature for 24-48 hours, and water is still required to be added periodically for wetting. According to the moisture absorption rule of the brown rice, the brown rice slowly absorbs water by changing temperature and humidity and spraying a small amount of water at regular time, so that the waist explosion rate is low;
(3) brown rice germination: keeping the temperature at 30-38 ℃ and the relative humidity at 90-98% for 8-16 h, and spraying once every 2-5 h, wherein the spraying amount is 0.5-3.0 mL/100g each time;
(4) temperature-changing dewatering: after the germination is finished, gradually raising the temperature and reducing the humidity to 60-70 ℃ for 2-4 h, wherein the relative humidity is 60-80%; and then, the temperature is reduced to 35-40 ℃ in a gradient manner within 4-8 h, the humidity is reduced to 40-60%, and the moisture value of the germinated brown rice is slowly reduced to 18-24% (preferably 18-20%). According to the method, the temperature, the humidity and the water absorption amount in the germination process are controlled, so that the gamma-aminobutyric acid is enriched to the endosperm, the moisture of the germinated brown rice is reduced, a high-temperature drying process is omitted, the milling and popping rate is obviously reduced, and the milled germinated brown rice suitable for milling contains more gamma-aminobutyric acid;
(5) moderate milling: properly grinding the germinated brown rice with the moisture value of 18-24%, and controlling the grinding reduction rate to be 1-10%; the grinding reduction rate ((1-machine-outlet rice mass/machine-inlet brown rice mass) × 100%) is preferably controlled to be between 2% and 6%, so that the nutritional ingredients of the germinated brown rice are ensured, the phytic acid content is reduced, the germinated brown rice is more easily digested and absorbed, and the mouth feel is good;
(6) high-temperature steam sterilization: sterilizing the germinated brown rice subjected to proper grinding by high-temperature steam, and drying until the moisture value is below 14.5% to obtain the germinated brown rice subjected to proper grinding. The invention adopts the process of superheated steam after proper grinding and drying, achieves the aims of sterilization, bran powder removal and washing-free, saves the grain processing loss caused by the polishing process after the conventional rice grinding, is also favorable for the storage of germination proper grinding rice rich in nutrient substances, and prolongs the shelf life.
By adopting the method, the waist-bursting rate of the germinated brown rice can be controlled within 10 percent, and the broken rice rate is less than 15 percent.
The invention has the following beneficial effects:
1. the moisture value of the brown rice is slowly increased through sectional spraying and humidifying, and compared with a soaking method, the method can effectively reduce the waist-bursting rate and cracks of the germinated brown rice and improve the appearance of the germinated brown rice;
2. the germinated brown rice is subjected to temperature-changing drying until the moisture value is 18% -24% and then is milled, so that the broken rice rate of the germinated brown rice is effectively reduced during milling;
3. according to the invention, by controlling the reduction rate to be 2-6%, part of cortex of the germinated brown rice can be removed, anti-nutritional factors such as phytic acid and the like can be reduced, the eating quality of the germinated brown rice can be improved, the germ of the germinated brown rice can be retained, and the germ retention rate is more than 60%.
(IV) detailed description of the preferred embodiments
For the purpose of enhancing understanding of the present invention, the present invention will be described in further detail with reference to specific examples, which are provided for illustration only and are not intended to limit the scope of the present invention.
Example 1:
(1) raw material sterilization: removing impurities from brown rice, cleaning with tap water, soaking in 1% sodium hypochlorite solution for 5 min, and cleaning with tap water until no odor exists;
(2) temperature-changing humidification and water absorption: the initial temperature is 20 ℃, the relative humidity is 80%, the temperature is raised and the humidity is increased at regular time, the temperature is 30 ℃ after 5 hours, and the relative humidity is 90%; during the period, water is uniformly sprayed every 2h, and the spraying amount is 1.0 mL/100g each time;
(3) brown rice germination: spraying every 4h for 16h under the condition of keeping the temperature at 30 ℃ and the relative humidity at 90%, wherein the spraying amount is 0.5mL/100g each time;
(4) temperature-changing dewatering: after the germination is finished, gradually raising the temperature and reducing the humidity to 70 ℃ after 4 hours, wherein the relative humidity is 70%; then, the temperature is reduced to 40 ℃ in a gradient way for 5 hours, the humidity is reduced to 50 percent, and the moisture value of the germinated brown rice is slowly reduced to 18-24 percent;
(5) moderate milling: properly grinding the germinated brown rice with the water content of 18-24%, and controlling the grinding time to enable the grinding reduction rate to be about 4%; at the moment, the waist bursting rate (the percentage of the waist bursting particles in the sample) is less than 10 percent, and the broken rice rate is less than 5 percent;
(6) high-temperature steam sterilization: sterilizing the milled germinated brown rice by high-temperature steam at the temperature of more than 100 ℃, and drying until the moisture value is less than 14.5% to obtain the milled germinated brown rice. The content of gamma-aminobutyric acid in the product is 20mg/100g, the embryo retention rate (the mass fraction of the sum of the mass of the whole embryo rice, the mass of the flat embryo rice and the mass of the semi embryo rice in the sample in the total mass of the sample) is 70%, and the content of phytic acid (determined by the phytic acid in GB5009.153-2016 food, the instrument is a spectrophotometer) is reduced by 50%.
Comparative example 1:
(1) raw material sterilization: removing impurities from brown rice, cleaning with tap water, soaking in 1% sodium hypochlorite solution for 5 min, and cleaning with tap water until no odor exists;
(2) brown rice germination: after brown rice is soaked in tap water for 8 hours, the brown rice is placed in a constant-temperature constant-humidity germination incubator to germinate, the temperature of the incubator is adjusted to 35 ℃, the humidity is adjusted to 95%, and the germination time is about 30 hours.
(3) And (3) hot air drying: drying at the temperature of not higher than 50 ℃ for 3-5 h until the moisture value is below 15%.
(4) Moderate milling: the dried brown rice is appropriately milled to ensure that the milling reduction rate is about 4 percent, the popping rate is higher than 85 percent, and the broken rice rate is higher than 95 percent.
Comparative example 2:
(1) raw material sterilization: cleaning brown rice, producing area Zhejiang, removing impurities, washing with tap water, soaking in 1% sodium hypochlorite solution for 5 min, and washing with tap water until no odor exists;
(2) temperature-changing humidification and water absorption: the initial temperature is 20 ℃, the relative humidity is 80%, the temperature is raised and the humidity is increased at regular time, the temperature is 30 ℃ after 5 hours, and the relative humidity is 90%; during the period, water is uniformly sprayed every 2h, and the spraying amount is 1.0 mL/100g each time;
(3) brown rice germination: spraying every 4h for 16h under the condition of keeping the temperature at 30 ℃ and the relative humidity at 90%, wherein the spraying amount is 0.5mL/100g each time;
(4) temperature-changing dewatering: after the germination is finished, gradually raising the temperature and reducing the humidity to 70 ℃ after 4 hours, wherein the relative humidity is 70%; then, the temperature is reduced to 40 ℃ in a gradient way for 5 hours, the humidity is reduced to 50 percent, and the moisture value of the germinated brown rice is slowly reduced to 18-24 percent;
(5) moderate milling: properly grinding the germinated brown rice with the water content of 18-24%, and controlling the grinding time to enable the grinding reduction rate to be about 10%; at the moment, the waist cracking rate is higher than 45%, and the broken rice rate is higher than 20%;
(6) high-temperature steam sterilization: sterilizing the milled germinated brown rice by high-temperature steam at the temperature of more than 100 ℃, and drying until the moisture value is less than 14.5% to obtain the milled germinated brown rice. The content of gamma-aminobutyric acid in the product is 10mg/100g by Bertholt colorimetric method, and the embryo remaining rate is 45%.
Claims (4)
1. A germinated brown rice suitable for grinding is prepared from brown rice as raw material by the following steps:
raw material sterilization: removing impurities from the brown rice, cleaning, soaking in 0.5-1% sodium hypochlorite solution for 5-10 min, and cleaning with water until no peculiar smell exists;
temperature-changing humidification and water absorption: placing the brown rice in a germination device, heating and humidifying at regular time with the initial temperature of 20-25 ℃ and the relative humidity of 80-85%, and keeping the relative humidity at 90-98% after reaching the temperature of 30-38 ℃ for 4-6 h; uniformly spraying water for 2-4 hours regularly, wherein the spraying amount is 1.0-5.0 mL/100g each time;
brown rice germination: keeping the temperature at 30-38 ℃ and the relative humidity at 90-98% for 8-16 h, and spraying once every 2-5 h, wherein the spraying amount is 0.5-3.0 mL/100g each time;
temperature-changing dewatering: after the germination is finished, gradually raising the temperature and reducing the humidity to 60-70 ℃ for 2-4 h, wherein the relative humidity is 60-80%; then, the temperature is reduced to 35-40 ℃ in a gradient manner within 4-8 h, the humidity is reduced to 40-60%, and the moisture value of the germinated brown rice is slowly reduced to 18-24%;
moderate milling: properly grinding the germinated brown rice with the moisture value of 18-24%, and controlling the grinding time to enable the grinding reduction rate to be 1-10%;
high-temperature steam sterilization: sterilizing the milled germinated brown rice by high-temperature steam at the temperature of more than 100 ℃, and drying until the moisture value is less than 14.5% to obtain the milled germinated brown rice.
2. A process for preparing millable germinated brown rice as claimed in claim 1, which comprises the sequential steps of:
raw material sterilization: removing impurities from the brown rice, cleaning, soaking in 0.5-1% sodium hypochlorite solution for 5-10 min, and cleaning with water until no peculiar smell exists;
temperature-changing humidification and water absorption: putting the brown rice into a germination device, raising the temperature at an initial temperature of 20-25 ℃ and the relative humidity of 80-85% at regular time, humidifying the brown rice, and keeping the relative humidity of 90-98% at a temperature of 30-38 ℃ after 4-6 h; uniformly spraying water for 2-4 hours at regular time, wherein the spraying amount is 1.0-5.0 mL/100g each time;
brown rice germination: keeping the temperature at 30-38 ℃ and the relative humidity at 90-98% for 8-16 h, and spraying once every 2-5 h, wherein the spraying amount is 0.5-3.0 mL/100g each time;
temperature-changing dewatering: after the germination is finished, gradually raising the temperature and reducing the humidity to 60-70 ℃ for 2-4 h, wherein the relative humidity is 60-80%; then, the temperature is reduced to 35-40 ℃ in a gradient manner within 4-8 h, the humidity is reduced to 40-60%, and the moisture value of the germinated brown rice is slowly reduced to 18-24%;
moderate milling: properly grinding the germinated brown rice with the moisture value of 18-24%, and controlling the grinding reduction rate to be 1-10%;
high-temperature steam sterilization: sterilizing the germinated brown rice subjected to proper grinding by high-temperature steam, and drying until the moisture value is below 14.5% to obtain the germinated brown rice subjected to proper grinding.
3. The method as claimed in claim 2, wherein the step (4) reduces the moisture value of the germinated brown rice to 18 to 20%.
4. The method of claim 2, wherein the reduction rate during moderate milling is controlled to be between 2% and 6%.
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| CN103719739A (en) * | 2014-01-24 | 2014-04-16 | 南京丰禾生物科技有限公司 | Technique for enriching gamma-aminobutyric acid from wet type germinated brown rice and product thereof |
| CN107156392A (en) * | 2017-07-05 | 2017-09-15 | 浙江省农业科学院 | A kind of processing method for improving brown rice tea quality |
| CN113349337A (en) * | 2021-06-23 | 2021-09-07 | 无锡御糖食品科技有限公司 | Germinated brown rice and production method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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