CN115281308A - Method for preparing germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction - Google Patents
Method for preparing germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/04—Electric or magnetic or acoustic treatment of plants for promoting growth
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention relates to a method for preparing a germinated brown rice cake with high gamma-aminobutyric acid through direct current induction, which belongs to the technical field of deep processing of agricultural products and is characterized in that: by utilizing the Biot-Saval law, the Helmholtz coil is electrified with stable current to induce and promote the brown rice to germinate, so that the germinated brown rice with high gamma-aminobutyric acid is prepared; then preparing a germinated brown rice cake with high gamma-aminobutyric acid through processes of freeze-drying powder preparation, raw material and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, finished product cooking and the like; the raw and auxiliary materials comprise direct current induced high gamma-aminobutyric acid germinated brown rice powder, soft sugar, yeast and the like. The high gamma-aminobutyric acid germinated brown rice cake provided by the invention is fine and fluffy in tissue, soft in taste, good in flavor, high in nutritive value and has an industrial application prospect.
Description
A technical field
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a method for preparing a germinated brown rice cake with high gamma-aminobutyric acid through direct current induction.
Second, background Art
The times change the past food consumption and eating habit modes of people, and people tend to be more and more affordable and convenient to prepare instant food. Rice is one of the most popular grains in the world, and instant foods taking rice as a main raw material mainly comprise rice cakes, rice crackers, rice flour and the like. Among them, the rice cake is a Chinese traditional rice fermented steamed dessert with flavor characteristics, has a long history in China, and is deeply favored by people due to the characteristics of cellular structure, soft and delicious taste, unique flavor and the like. However, the rice cake products on the market at present have single nutrient components and cannot meet the increasing demand of people on nutritional and healthy foods.
The germinated brown rice is germinated by activating some enzymes in the germination process, absorbing water to promote germination and germinating to bud bodies with proper bud length. In recent decades, germinated brown rice has received much attention. Compared with the brown rice and the polished rice, the germinated brown rice not only improves the defect of poor taste of the brown rice, but also has quite rich nutritive value compared with the brown rice and the polished rice, particularly gamma-aminobutyric acid, and researches prove that the gamma-aminobutyric acid can improve the effects of brain function, nerve function, long-term memory and the like as inhibitory neurotransmitter. However, the research on the germinated brown rice is still in the beginning stage in China, and many problems still need to be solved in the aspects of production technology and popularization of the germinated brown rice.
Currently, many processing techniques are used in the field of malted whole grains. Among these, chemical techniques are considered less desirable options due to their negative impact on human health and nature. The physical processing technology has sustainability, environmental friendliness, safety and effectiveness, and is considered to be a good selection scheme. Direct current induction technology has achieved significant success in seed germination as a physical processing technology that has emerged in recent years. The brown rice germination is promoted by utilizing the Biot-Saval law and electrifying direct current through the Helmholtz coil and influencing the activity of internal enzyme, so that the nutritive value can be improved, the germination period can be shortened, the production cost is reduced, and the aim of promoting the industrialized development of the germinated brown rice is fulfilled.
Therefore, the invention provides a method for preparing the germinated brown rice cake with high gamma-aminobutyric acid through direct current induction. The germinated brown rice with high gamma-aminobutyric acid is prepared by inducing the brown rice to germinate by adopting direct current; then the germinated brown rice cake with high gamma-aminobutyric acid is finally prepared by processes of freeze-drying powder preparation, raw and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, finished product cooking and the like; the raw and auxiliary materials comprise direct current induced high gamma-aminobutyric acid germinated brown rice powder, soft sugar, yeast and the like. The high gamma-aminobutyric acid germinated brown rice cake provided by the invention is fine and fluffy in tissue, soft in taste, good in flavor and high in nutritive value.
Third, the invention
The technical problem is as follows:
the invention aims to provide a method for preparing a germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction, and provide the germinated brown rice cake with good taste and flavor and high nutritional value.
The technical scheme is as follows:
a method for preparing germinated brown rice cake with high gamma-aminobutyric acid by direct current induction comprises inducing brown rice to germinate by direct current to obtain germinated brown rice with high gamma-aminobutyric acid; and finally preparing the germinated brown rice cake with high gamma-aminobutyric acid through processes of freeze-drying powder preparation, raw material and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, finished product cooking and the like.
In one embodiment, the brown rice variety is japonica rice.
In one embodiment, the method comprises sterilizing the brown rice without impurities with 1% sodium hypochlorite solution in dark before DC induction, washing with distilled water, and soaking at 30 deg.C for 6 hr.
In one embodiment, the current is a Helmholtz coil steady current, the current intensity is 3.85-11.85A, the treatment time is 30-90 minutes, and the temperature is 25 ℃.
In one embodiment, the method comprises the steps of placing brown rice induced by direct current in a constant temperature incubator at 30 ℃ for germination for 24-48 hours, freeze-drying, and sieving with a 80-mesh sieve to obtain germinated brown rice powder, wherein the content of gamma-aminobutyric acid is 15.97-32.43mg/100g.
In one embodiment, the method comprises mixing 50-70 parts of germinated brown rice powder, 50-30 parts of rice powder, 10-30 parts of soft sugar, 1-2 parts of yeast and 50-60 parts of water, forming rice flour dough, and standing and fermenting in a 37 deg.C fermentation box for 1-2 hours.
In one embodiment, the method is that after the fermented rice flour dough is stirred and exhausted, 45-55 parts of fermented rice flour dough is added into a mold and is kept still at room temperature for secondary fermentation for 5-15 minutes.
In one embodiment, the cooking condition is cooking for 8-15 minutes with strong fire, and demoulding after cooling.
In one embodiment, the prepared product has fine and fluffy tissue, soft mouthfeel, good flavor and high nutritional value, and the content of the gamma-aminobutyric acid in the germinated brown rice cake is 3.08-6.27mg/100g.
Has the advantages that:
compared with the prior art, the invention has the following advantages:
(1) The germinated brown rice cake prepared by the invention has fine and fluffy tissue, good mouthfeel and flavor, and natural grain fermentation fragrance.
(2) The direct current is used as a technical means to pretreat the germinated brown rice, the prepared germinated brown rice powder is high in nutritive value, the content of gamma-aminobutyric acid in the brown rice can be remarkably improved to be 15.97-32.43mg/100g, and the content of gamma-aminobutyric acid in rice cakes is 3.08-6.27mg/100g.
(3) Compared with the prior art, the direct current induction technology influences the internal enzyme activity, promotes the germination of the brown rice, can improve the nutritive value, shorten the germination period, reduce the production cost and achieve the aim of promoting the development of the germinated brown rice industry.
Description of the drawings
FIG. 1 shows the influence of the content of gamma-aminobutyric acid in the germinated brown rice induced by direct current;
FIG. 2 is a flow chart of a process for preparing a germinated brown rice cake with high gamma-aminobutyric acid by direct current induction;
concrete implementation method
Specific embodiments of the present invention will be further described with reference to the accompanying drawings, but the scope of the invention as claimed is not limited to the embodiments described.
The method for measuring the content of the gamma-aminobutyric acid comprises the following steps: the content of the gamma-aminobutyric acid is measured by adopting a high performance liquid chromatography. Accurately weighing 1.0g of germinated brown rice powder or rice cake induced by direct current, adding 5mL of 7% acetic acid solution, and mixing with vortex instrument. At 30 deg.CExtracting with 200r/min shaking table for 1 hr, centrifuging at 4 deg.C, 8000rpm,20min, taking out supernatant, adding 5mL anhydrous ethanol, and precipitating with ethanol in 4 deg.C refrigerator overnight to precipitate polysaccharide and foreign protein. After the supernatant was clear and transparent, the mixture was centrifuged at 8000rpm at 4 ℃ for 20min. Evaporating to dryness in 90 deg.C water bath for 30 min, and dissolving in 1mL 1mol/L Na 2 CO 3 -NaHCO 3 Buffer (pH 9.0). A1.5 mL centrifuge tube was taken, 300. Mu.L of the sample solution was mixed with an equal volume of an amino acid derivatizing agent (4 mg/mL acetone solution of dimethylaminobenzenesulfonyl chloride), reacted in a 67 ℃ water bath for 10min and immediately placed in an ice bath to terminate the reaction. After the reaction solution is centrifuged at 6000rpm for 20min, the supernatant is filtered by a 0.22 mu m organic filter membrane for later use. The chromatographic conditions are that the chromatographic column is an Agilent TC-C18 column, the mobile phase A is 0.045mol/L acetic acid-sodium acetate buffer solution (pH 4.0), the mobile phase B is acetonitrile solution, the column temperature is 30 ℃, the detection wavelength is 425nm, the flow rate is 1 mL/min, the analysis time is 50min, and the sample injection amount is 20 mu L. And (3) preparing a standard curve by injecting 1g of gamma-aminobutyric acid standard substance at low to high concentration.
The texture determination method comprises the following steps: the Texture Profile Analysis (TPA) of the finished product was measured using a compression test of a Texture analyzer. Selecting 35mm flat-end aluminum compression disc (probe P/35), the parameters are Cao Yawen [42] Et al, with a complete single rice steamed sponge cake as the measurement object. The speed before measurement is 3.0mm/s, the speed after measurement is 2.0mm/s, the test speed is 60mm/min, the compression ratio is 40%, the interval between two times of compression is 5s, and the correction height is 45mm. The samples were measured for hardness, cohesion, elasticity, stickiness, and chewiness.
The color measuring method comprises the following steps: color analysis was performed using a colorimeter at three more dispersed locations on the surface of the rice steamed sponge cake. Measuring L of a sample after calibrating the instrument * Value a * Value b and b * The value is obtained. L is * Indicating a higher brightness, a larger value indicates a higher brightness. a is a * Values are shown ranging from red to green, with a greater positive value indicating a redder color, b * The value indicates that the more positive the range from yellow to blue, the more yellow the color.
The flavor determination method comprises the following steps: flavor analysis was measured using an electronic tongue with five test sensors (sour, salty, umami, bitter, and astringent, respectively) and two reference sensors (bitter aftertaste and astringent aftertaste). Prior to determination, all sensors need to be activated and calibrated to ensure proper operation and stability. Rice steamed sponge cake samples and distilled water were mixed at a ratio of 1: pulping according to the proportion of 5 until no particles exist, centrifuging for 10min under the condition of 8000r/min, and pouring supernate into a special measuring cup for an electronic tongue for detection.
Sensory evaluation: sensory evaluation is carried out on the finished product, the evaluation method refers to the sensory evaluation table 1, and the evaluation result is as follows: color 25 points, texture 25 points, taste 25 points, flavor 25 points.
TABLE 1 sensory evaluation criteria Table
Detailed Description
Example 1
After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and then cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, and performing direct current induction at 25 deg.C under the conditions of current intensity of 3.85A, exposure time of 90 min; placing the pretreated brown rice in an incubator at 30 ℃ for sprouting for 24 hours, freeze-drying, and sieving with a 100-mesh sieve to obtain the germinated brown rice with the gamma-aminobutyric acid content of 24.71mg/100g; uniformly mixing 70 parts of germinated brown rice powder, 30 parts of rice powder, 20 parts of soft sugar, 2 parts of yeast and 50 parts of water, kneading into rice dough, placing the rice dough in a 37 ℃ fermentation box for fermentation for 2 hours, stirring to remove bubbles, pouring into a mold for 50 parts, standing at room temperature for secondary fermentation for 5 minutes; then transferring to a steamer to steam for 8 minutes with strong fire, cooling and demoulding to obtain the finished product germinated brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: 19 parts of color, 20 parts of tissue structure, 18 parts of taste and 20 parts of flavor, and the content of the gamma-aminobutyric acid in the germinated brown rice cake is 4.78mg/100g.
Example 2
After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and then cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, and performing direct current induction at 25 deg.C under the conditions of current intensity of 7.85A, exposure time of 60 min; placing the pretreated brown rice in a 30 ℃ incubator for germination for 36 hours, freeze-drying, and sieving with a 100-mesh sieve to obtain germinated brown rice with the gamma-aminobutyric acid content of 32.43mg/100g; uniformly mixing 60 parts of germinated brown rice powder, 40 parts of rice powder, 20 parts of soft sugar, 1 part of yeast and 55 parts of water, kneading the mixture into rice flour dough, putting the rice flour dough into a 37 ℃ fermentation box for fermentation for 2 hours, stirring the mixture to remove bubbles, pouring the mixture into a mold for 50 parts, standing the mixture at room temperature for secondary fermentation for 10 minutes; then transferring to a steamer to steam for 10 minutes with strong fire, cooling and demoulding to obtain the finished product of the germinated brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: the color and luster of the germinated brown rice cake is 24 minutes, the tissue structure is 23 minutes, the taste is 23 minutes, the flavor is 23 minutes, and the content of the gamma-aminobutyric acid in the germinated brown rice cake is 6.27mg/100g.
Example 3
After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and then cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, and performing direct current induction at 25 deg.C under the conditions of current intensity of 11.85A, exposure time of 30 min; placing the pretreated brown rice in an incubator at 30 ℃ for germination for 48 hours, freeze-drying, and sieving with a 100-mesh sieve to obtain germinated brown rice with the gamma-aminobutyric acid content of 15.97mg/100g; uniformly mixing 50 parts of germinated brown rice powder, 50 parts of rice powder, 20 parts of soft sugar, 1 part of yeast and 60 parts of water, kneading the mixture into rice flour dough, putting the rice flour dough into a 37 ℃ fermentation box for fermentation for 1 hour, stirring the mixture to remove bubbles, pouring the mixture into a mold for 50 parts, standing the mixture at room temperature for secondary fermentation for 15 minutes; and then transferring to a steamer to steam for 15 minutes with strong fire, cooling and demoulding to obtain the finished product of the germinated brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: the color and luster of the germinated brown rice cake is 22 minutes, the tissue structure is 21 minutes, the taste is 20 minutes, the flavor is 19 minutes, and the content of the gamma-aminobutyric acid in the germinated brown rice cake is 3.08mg/100g.
Comparative example 1
The specific embodiment is the same as example 1 except that the brown rice is not treated with direct current. After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, directly placing in 30 deg.C incubator for germination for 24 hr, freeze drying, and sieving with 100 mesh sieve to obtain germinated brown rice with gamma-aminobutyric acid content of 22.81mg/100g; uniformly mixing 70 parts of germinated brown rice powder, 30 parts of rice powder, 20 parts of soft sugar, 2 parts of yeast and 50 parts of water, kneading the mixture into rice flour dough, putting the rice flour dough into a 37 ℃ fermentation box for fermentation for 2 hours, stirring the mixture to remove bubbles, pouring the mixture into a mold for 50 parts, standing the mixture at room temperature for secondary fermentation for 5 minutes; and then transferring to a steamer to steam for 8 minutes with strong fire, cooling and demoulding to obtain the finished product of the germinated brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: 19 points of color and luster, 19 points of tissue structure, 20 points of taste, 18 points of flavor, and 2.02mg/100g of gamma-aminobutyric acid in the germinated brown rice cake.
Comparative example 2
The specific embodiment is the same as example 2 except that the brown rice is not treated with direct current. After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and then cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, directly placing in 30 deg.C incubator for germination for 36 hr, freeze drying, and sieving with 100 mesh sieve to obtain germinated brown rice with gamma-aminobutyric acid content of 28.17mg/100g; uniformly mixing 60 parts of germinated brown rice powder, 40 parts of rice powder, 20 parts of soft sugar, 1 part of yeast and 55 parts of water, kneading into rice dough, placing the rice dough in a 37 ℃ fermentation box for fermentation for 2 hours, stirring to remove bubbles, pouring into a mold with the temperature of 50 parts, and standing for secondary fermentation for 10 minutes at room temperature; then transferring to a steamer to steam for 10 minutes with strong fire, cooling and demoulding to obtain the finished product of the germinated brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: the color and luster of the germinated brown rice cake is 21 minutes, the tissue structure is 20 minutes, the taste is 22 minutes, the flavor is 18 minutes, and the content of the gamma-aminobutyric acid in the germinated brown rice cake is 2.50mg/100g.
Comparative example 3
The specific embodiment is the same as example 3 except that the brown rice is not treated with direct current. After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and then cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, directly placing in 30 deg.C incubator for germination for 48 hr, freeze drying, and sieving with 100 mesh sieve to obtain germinated brown rice with gamma-aminobutyric acid content of 14.31mg/100g; uniformly mixing 50 parts of germinated brown rice powder, 50 parts of rice powder, 20 parts of soft sugar, 1 part of yeast and 60 parts of water, kneading into rice dough, fermenting in a 37 ℃ fermentation box for 1 hour, stirring to remove bubbles, pouring into a mold for 50 parts, standing at room temperature, and performing secondary fermentation for 15 minutes; and then transferring to a steamer to steam for 15 minutes with strong fire, cooling and demoulding to obtain the finished product of the germinated brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: the color and luster is 20 minutes, the tissue structure is 19 minutes, the taste is 20 minutes, the flavor is 20 minutes, and the content of the gamma-aminobutyric acid in the germinated brown rice cake is 1.47mg/100g.
Comparative example 4
Germinated brown rice is not adopted, but directly used as a raw material. After removing impurities from the brown rice, sterilizing the brown rice in a dark place by using a 1% sodium hypochlorite solution, and then cleaning the brown rice by using distilled water; soaking brown rice at 30 deg.C for 6 hr, freeze drying, and sieving with 100 mesh sieve to obtain brown rice with gamma-aminobutyric acid content of 9.22mg/100g; uniformly mixing 60 parts of coarse rice powder, 40 parts of rice powder, 20 parts of soft sugar, 1 part of yeast and 55 parts of water, kneading the mixture into rice flour dough, putting the rice flour dough into a 37 ℃ fermentation box for fermentation for 2 hours, stirring the mixture to remove bubbles, pouring the mixture into a mold for 50 parts, and standing the mixture at room temperature for secondary fermentation for 10 minutes; and then transferring to a steamer to steam for 10 minutes with strong fire, cooling and demoulding to obtain the finished brown rice cake. The obtained finished product is subjected to sensory evaluation, the evaluation method refers to the table 1, and the evaluation result is as follows: the germinated brown rice cake has 16 color, 18 tissue structure, 14 taste and 17 flavor, and the content of gamma-aminobutyric acid is 0.82 mg/100g.
Test example 1 texture and color analysis
TABLE 2 texture and color measurement data
Note: significant differences in the same column are indicated by lower case letters (P < 0.05)
Test example 2 analysis of the content of gamma-aminobutyric acid
TABLE 3 measurement data of gamma-aminobutyric acid content
Test example 3 flavor analysis
Table 4 flavor assay data
Note: significant differences in the same column are indicated in lower case letters (p < 0.05);
the above-described embodiments are merely preferred technical solutions of the present invention, and should not be construed as limiting the present invention. The technical solutions described in the claims should be regarded as the protection scope of the present invention, and equivalents including technical features described in the claims are intended to be included in the protection scope of the present invention.
Claims (9)
1. A method for preparing germinated brown rice cake with high gamma-aminobutyric acid through direct current induction is characterized by comprising the following steps: the method comprises the steps of taking brown rice as a raw material, and finally preparing the germinated brown rice cake with high gamma-aminobutyric acid through processes of disinfection and soaking, direct current induction, constant-temperature germination, raw and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, cooking of a finished product and the like.
2. The method for preparing the germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction according to claim 1, wherein the brown rice is japonica rice.
3. The method for preparing germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction as claimed in claim 1, wherein before direct current induction, the brown rice after impurity removal is sterilized with 1% sodium hypochlorite solution in dark place, washed with distilled water, and soaked at 30 ℃ for 6 hours.
4. The method for preparing germinated brown rice cake with high content of gamma-aminobutyric acid through direct current induction according to claim 1, wherein current in direct current induction is stable current passing through a Helmholtz coil, the current intensity is 3.85-11.85A, the treatment time is 30-90 minutes, and the temperature is 25 ℃.
5. The method for preparing the germinated brown rice cake with high gamma-aminobutyric acid content through direct current induction according to claim 1, wherein the specific steps of conducting constant-temperature germination after direct current induction comprise placing brown rice in a constant-temperature incubator at 30 ℃ for germination for 24-48 hours, freeze-drying, and sieving with a 100-mesh sieve to obtain the germinated brown rice powder with high gamma-aminobutyric acid content, wherein the content of gamma-aminobutyric acid is 15.97-32.43mg/100g.
6. The method for preparing the germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction according to claim 1, wherein the raw material and auxiliary material compounding process comprises the steps of uniformly mixing 50-70 parts of germinated brown rice powder, 50-30 parts of rice powder, 10-30 parts of soft sugar, 1-2 parts of yeast and 50-60 parts of water, forming rice flour dough, and placing the rice flour dough in a 37 ℃ fermentation box for standing fermentation for 1-2 hours.
7. The method for preparing germinated brown rice cake with high content of gamma-aminobutyric acid by direct current induction as claimed in claim 1, wherein after stirring and exhausting the yeast fermented rice dough, adding 45-55 parts of yeast fermented rice dough into a mold, standing at room temperature for secondary fermentation for 5-15 minutes.
8. The method for preparing the germinated brown rice cake with high gamma-aminobutyric acid content by direct current induction according to claim 1, wherein the step of cooking finished products is cooking for 8-15 minutes with strong fire, and demolding after cooling.
9. The method for preparing high gamma-aminobutyric acid germinated brown rice cake through direct current induction according to claims 1-8, wherein the content of gamma-aminobutyric acid in the germinated brown rice cake prepared through the method is 3.08-6.27mg/100g.
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