CN114698771A - Processing technology of gamma aminobutyric acid-rich parboiled rice - Google Patents
Processing technology of gamma aminobutyric acid-rich parboiled rice Download PDFInfo
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- CN114698771A CN114698771A CN202210199682.8A CN202210199682A CN114698771A CN 114698771 A CN114698771 A CN 114698771A CN 202210199682 A CN202210199682 A CN 202210199682A CN 114698771 A CN114698771 A CN 114698771A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 112
- 235000009566 rice Nutrition 0.000 title claims abstract description 112
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 72
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 36
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 111
- 238000002791 soaking Methods 0.000 claims abstract description 43
- 238000001035 drying Methods 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000008569 process Effects 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000012535 impurity Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 238000005496 tempering Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000003801 milling Methods 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims description 17
- 238000012216 screening Methods 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000001939 inductive effect Effects 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 230000006698 induction Effects 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 2
- 210000001161 mammalian embryo Anatomy 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 230000035882 stress Effects 0.000 description 7
- 230000036983 biotransformation Effects 0.000 description 6
- 230000002441 reversible effect Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000011033 desalting Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 210000002569 neuron Anatomy 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 208000019901 Anxiety disease Diseases 0.000 description 2
- 206010012289 Dementia Diseases 0.000 description 2
- 230000036506 anxiety Effects 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008897 memory decline Effects 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000006353 environmental stress Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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
- A23L7/10—Cereal-derived 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing technology of gamma aminobutyric acid enriched parboiled rice, which comprises the steps of removing impurities from a rice raw material, cleaning, soaking in high pressure oxygen, stewing, tempering and drying; when in soaking, the soaking temperature is controlled to be 45-55 ℃, the soaking time is 3-5 hours, and sodium chloride with certain concentration is added in the soaking process for induction; then the high-pressure cooking is carried out for 10 minutes at the temperature of 115 ℃ and 125 ℃; drying the cooked rice in hot air at 55-60 ℃ for 2 hours to remove the surface moisture of the rice; stopping drying for 2-4 hours and tempering; drying at about 40 deg.C to water content of 13-15%; ridge rice, rice milling and polished rice product. The rice grains of the steamed rice produced by the method are complete, the embryo remaining rate is high, and the gamma aminobutyric acid is more than ten times of that of the raw material rice, so that the steamed rice has the functions of improving the immunity, assisting in reducing the blood pressure and the like.
Description
Technical Field
The invention relates to a processing technology of parboiled rice rich in gamma aminobutyric acid, and belongs to the field of processing and storage of agricultural products.
Background
The gamma-aminobutyric acid is an important inhibitory neurotransmitter in a human body, and has the physiological effects of activating brain nerve cells, delaying memory decline and dementia, stabilizing blood pressure, improving immunity, relieving anxiety and the like. However, in the existing food, the content of gamma aminobutyric acid is generally low, and the daily requirement of the public, particularly the middle-aged and the elderly cannot be met. Rice and rice products are important staple food for Asians, wherein the content of gamma aminobutyric acid in the brown rice is particularly high, but the national standard for high-quality rice processing is adopted. So that the brown rice is difficult to enter the high-quality rice market. Due to the limiting factor and the combination of the process advantages of the steamed rice, the invention develops the high-quality functional steamed rice rich in gamma aminobutyric acid. According to the invention, sodium chloride with certain concentration is added in the soaking stage to create abiotic adverse environmental stress induction so as to promote the conversion of the gamma aminobutyric acid and further promote the content of the gamma aminobutyric acid. The steamed rice prepared by the process is rich in gamma aminobutyric acid, vitamin B1, vitamin B2, various minerals and the like, and has the functions of activating brain nerve cells, stabilizing blood pressure, improving immunity and the like.
Disclosure of Invention
Aiming at the special physiological activity of gamma aminobutyric acid and the functional characteristics that the steamed rice is rich in various nutrient elements, the invention provides a processing technology of the gamma aminobutyric acid-rich steamed rice, which improves the content of the gamma aminobutyric acid in the steamed rice by edible salt induction soaking, and produces and prepares high-quality rice more suitable for middle-aged and old people to eat.
In order to realize the purpose of the invention, the invention adopts the following technical scheme:
(1) removing impurities: removing impurities in the rice raw material, then screening by using a 40-mesh sieve, removing dust and shrivelled grains, and screening full-grain rice for later use;
(2) cleaning: soaking the screened rice in clear water for 10-15 min;
(3) soaking: soaking the rice in a tank filled with warm water of 30-55 ℃ for 3-5 hours; adding sodium chloride with a certain concentration in the soaking process to create an abiotic high-salt reverse environment, inducing biotransformation of rice during soaking by utilizing high-salt stress to improve the content of gamma aminobutyric acid in the rice, and washing and desalting after soaking;
(4) steaming for gelatinization: placing the treated paddy into a high-pressure cooking pot, and introducing 115-125 ℃ steam for steaming gelatinization for 10 minutes;
(5) and (3) high-temperature drying: drying the cooked rice for 1-2h by hot air at 55-60 ℃ to remove the surface moisture of the rice;
(6) tempering: stopping drying for 2-4 hours;
(7) and (3) drying at low temperature: drying the paddy by using hot air at 38-42 ℃ until the water content is 13-15%;
(8) and carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the rice.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, an edible salt stress induction auxiliary soaking process is adopted, an abiotic salt stress induction environment is formed in a soaking stage, the biotransformation of gamma aminobutyric acid in the soaking stage in the processing process of the steamed rice is promoted, and meanwhile, a severe external environment is caused to microorganisms due to the formation of a high-salt concentration environment, so that the fermentation corruption phenomenon of the rice in the long-time soaking process is improved to a certain extent; and the salt water and the washing liquid can be recycled. In addition, as the steamed rice is subjected to the processes of soaking, stewing and drying, the toughness of the rice grains is good, the embryo remaining rate is high, the taste is chewy and the rice meets the national high-quality rice processing requirements. The functional steamed rice rich in gamma aminobutyric acid, which is processed by the method, has the physiological effects of activating brain nerve cells, delaying memory decline and dementia, stabilizing blood pressure, improving immunity, relieving anxiety and the like.
Detailed Description
The invention is further illustrated by the following examples:
example 1
The implementation adopts long-shaped rice to illustrate that the method for preparing the gamma aminobutyric acid-rich steamed rice
(1) Removing impurities: removing impurities in the raw materials of the two-grain high-quality rice, then screening by using a 40-mesh sieve, removing dust and shrivelled grains, and screening full-grain rice for later use;
(2) cleaning: soaking the screened rice in clear water for 10 min;
(3) soaking: soaking the paddy rice in a tank filled with warm water of 45 ℃ for 4 hours; NaCl with the concentration of 0.5 percent is added in the soaking process to create a non-biological high-salt reverse environment, salt stress is utilized to induce the biotransformation of the rice during soaking, the content of gamma aminobutyric acid in the rice is improved, and the water washing desalination is carried out after the completion;
(4) steaming and pasting: placing the treated paddy into a high-pressure cooking pot, and introducing 120-plus 125 ℃ steam for steaming and pasting, wherein the steaming time is 10 minutes;
(5) and (3) high-temperature drying: drying the cooked rice for 1h by adopting hot air at the temperature of 55-60 ℃ to remove the surface moisture of the rice;
(6) tempering: stopping drying for 3 hours;
(7) and (3) low-temperature drying: drying the refrigerated rice by using hot air at 38-42 ℃ until the water content is 13-15%;
(8) the rice hulling, the rice milling and the packaging post-treatment processes are carried out, and the finished product of the rice is obtained.
(9) Detecting the content of the gamma aminobutyric acid in the finished product to be 105.8mg/kg (the content of the gamma aminobutyric acid in the rice raw material is 6.4 mg/kg): the improvement is nearly 16 times.
Content example 2
The implementation adopts long-shaped rice to illustrate that the method for preparing the steamed rice rich in gamma aminobutyric acid
(1) Removing impurities: removing impurities in the two-grain high-quality rice raw material, then screening by using a 40-mesh sieve, removing dust and shriveled grains, and screening out full-grain rice for later use;
(2) cleaning: soaking the screened rice in clear water for 10 min;
(3) soaking: soaking the paddy rice in a tank filled with warm water at 50 ℃ for 4 hours; adding NaCl with the concentration of 0.8% in the soaking process to create an abiotic high-salt reverse environment, inducing the biotransformation of the rice during soaking by utilizing high-salt stress, improving the content of gamma aminobutyric acid in the rice, and washing and desalting after the completion;
(4) steaming and pasting: placing the treated paddy into a high-pressure cooking pot, and introducing 115-125 ℃ steam for steaming and pasting, wherein the steaming time is 10 minutes;
(5) and (3) high-temperature drying: drying the cooked rice for 1h by adopting hot air at the temperature of 55-60 ℃ to remove the surface moisture of the rice;
(6) tempering: stopping drying for 3 hours;
(7) and (3) low-temperature drying: drying the refrigerated rice by using hot air at 38-42 ℃ until the water content is 13-15%;
(8) and carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the rice.
(9) Detecting the content of gamma aminobutyric acid in the finished product to be 111.3mg/kg (the content of gamma aminobutyric acid in the rice raw material is 6.4 mg/kg): the improvement is nearly 16 times.
Example 3
The implementation adopts polished round-grained rice to illustrate that the method for preparing the parboiled rice rich in gamma aminobutyric acid
(1) Removing impurities: removing impurities in the Jihong No. six rice raw material, then screening by using a 40-mesh sieve, removing dust and shriveled grains, and screening full-grain rice for later use;
(2) cleaning: soaking the screened rice in clear water for 10 min;
(3) soaking: soaking the paddy in a tank filled with warm water at 30-55 ℃ for 5 hours; adding NaCl with the concentration of 0.5 percent in the soaking process to create a non-biological high-salt reverse environment, inducing the biotransformation of the rice in the soaking process by utilizing the high-salt stress, improving the content of gamma aminobutyric acid in the rice, and washing and desalting after the completion;
(4) steaming and pasting: placing the treated paddy into a high-pressure cooking pot, and introducing 120-plus 125 ℃ steam for steaming and pasting, wherein the steaming time is 10 minutes;
(5) and (3) high-temperature drying: drying the cooked rice for 1h by adopting hot air at the temperature of 55-60 ℃ to remove the surface moisture of the rice;
(6) tempering: stopping drying for 3 hours;
(7) and (3) low-temperature drying: drying the refrigerated rice by using hot air at 38-42 ℃ until the water content is 13-15%;
(8) and carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the rice.
(9) Detecting the content of the gamma aminobutyric acid in the finished product to be 108.5mg/kg (the content of the gamma aminobutyric acid in the rice raw material is 5.1 mg/kg): the improvement is about 20 times.
Example 4
The implementation adopts polished round-grained rice to illustrate that the method for preparing the parboiled rice rich in gamma aminobutyric acid
(1) Removing impurities: removing impurities in the Jihong No. six rice raw material, then screening by using a 40-mesh sieve, removing dust and shriveled grains, and screening full-grain rice for later use;
(2) cleaning: soaking the screened rice in clear water for 10 min;
(3) soaking: soaking the rice in a tank filled with warm water at 30-55 ℃ for 5 hours; adding NaCl with the concentration of 0.7 percent in the soaking process to create a non-biological high-salt reverse environment, inducing the biotransformation of the rice in the soaking process by utilizing high-salt stress, improving the content of gamma aminobutyric acid in the rice, and washing and desalting after the completion;
(4) steaming and pasting: placing the treated paddy into a high-pressure cooking pot, and introducing 120-plus 125 ℃ steam for steaming and pasting, wherein the steaming time is 10 minutes;
(5) and (3) high-temperature drying: drying the cooked paddy for 1h by adopting hot air at the temperature of 55-60 ℃ to remove the surface moisture of the paddy;
(6) tempering: stopping drying for 3 hours;
(7) and (3) low-temperature drying: drying the refrigerated rice by using hot air at 38-42 ℃ until the water content is 13-15%;
(8) and carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the steamed rice.
(9) Detecting the content of the gamma aminobutyric acid in the finished product to be 106.1mg/kg (the content of the gamma aminobutyric acid in the rice raw material is 5.1 mg/kg): the improvement is nearly 20 times.
The foregoing shows and describes the general principles, principal features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (1)
1. A processing technology of parboiled rice rich in gamma aminobutyric acid is characterized by comprising the following steps:
(1) removing impurities: removing impurities in the rice raw material, then screening by using a sieve to remove dust and shrivelled grains, and screening full-grain rice for later use;
(2) cleaning and soaking: soaking the screened rice in clear water for 10-15 min; taking out and draining water, and then soaking in warm water for 3-5 hours, wherein the water temperature is controlled to be 45-55 ℃ in the soaking process; and inducing by using a sodium chloride solution with a certain concentration: adding sodium chloride according to the mass concentration of 0.5-0.8% in the soaking process, performing induced conversion on gamma aminobutyric acid, and then washing to obtain low-salt rice;
(3) steaming and pasting: placing the treated paddy into a high-pressure cooking pot, and introducing 115-125 ℃ steam for steaming and pasting, wherein the steaming time is 10 minutes;
(4) and (3) high-temperature drying: drying the cooked rice for 1h by adopting hot air at the temperature of 55-60 ℃ to remove the surface moisture of the rice;
(5) tempering: stopping drying for 2-4 hours;
(6) and (3) low-temperature drying: drying the tempered rice by using hot air at 38-42 ℃ until the water content of the rice reaches the standard of 13-15%;
(7) and carrying out post-treatment processes including rice hulling, rice milling and packaging to obtain the finished product of the rice.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080220145A1 (en) * | 2007-03-09 | 2008-09-11 | Satake Corporation | Method of producing parboiled rice and parboiled rice produced by the method |
| CN103960595A (en) * | 2014-05-23 | 2014-08-06 | 安徽科技学院 | Germinant fagopyrum tararicum medicated-food composite powder rich in gamma-aminobutyric acid and preparation process of composite powder |
| CN107410508A (en) * | 2017-05-05 | 2017-12-01 | 扬州大学 | A kind of production method of the fermented soybean milk rich in gamma aminobutyric acid |
| CN107637769A (en) * | 2017-09-20 | 2018-01-30 | 安徽省徽观生态农业科技有限公司 | A kind of processing method of preboiled rice |
| CN110881607A (en) * | 2018-09-11 | 2020-03-17 | 南京农业大学 | Production technology of full-bud wheat steamed bread rich in gamma-aminobutyric acid |
| CN112655733A (en) * | 2020-12-17 | 2021-04-16 | 黑龙江省科学院高技术研究院 | Preparation method of germinated brown rice bread with high GABA content and high protein |
-
2022
- 2022-03-02 CN CN202210199682.8A patent/CN114698771A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080220145A1 (en) * | 2007-03-09 | 2008-09-11 | Satake Corporation | Method of producing parboiled rice and parboiled rice produced by the method |
| CN103960595A (en) * | 2014-05-23 | 2014-08-06 | 安徽科技学院 | Germinant fagopyrum tararicum medicated-food composite powder rich in gamma-aminobutyric acid and preparation process of composite powder |
| CN107410508A (en) * | 2017-05-05 | 2017-12-01 | 扬州大学 | A kind of production method of the fermented soybean milk rich in gamma aminobutyric acid |
| CN107637769A (en) * | 2017-09-20 | 2018-01-30 | 安徽省徽观生态农业科技有限公司 | A kind of processing method of preboiled rice |
| CN110881607A (en) * | 2018-09-11 | 2020-03-17 | 南京农业大学 | Production technology of full-bud wheat steamed bread rich in gamma-aminobutyric acid |
| CN112655733A (en) * | 2020-12-17 | 2021-04-16 | 黑龙江省科学院高技术研究院 | Preparation method of germinated brown rice bread with high GABA content and high protein |
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Application publication date: 20220705 |