CN115281308B - Method for preparing germinated brown rice cake with high gamma-aminobutyric acid by direct current induction - Google Patents
Method for preparing germinated brown rice cake with high gamma-aminobutyric acid by direct current induction Download PDFInfo
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- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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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- 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
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- 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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- Engineering & Computer Science (AREA)
- Environmental Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
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Abstract
The invention relates to a method for preparing germinated brown rice cake with high gamma-aminobutyric acid by direct current induction, which belongs to the technical field of deep processing of agricultural products and is characterized in that: the method comprises the steps of utilizing the law of Piaor-savale, leading a stable current to a Helmholtz coil, inducing and promoting brown rice germination, and preparing high gamma-aminobutyric acid germinated brown rice; then preparing the high gamma-aminobutyric acid germinated brown rice cake through the processes of freeze-drying powder preparation, raw and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, finished product cooking and the like; the raw materials and auxiliary materials comprise direct current induced high gamma-aminobutyric acid germinated brown rice powder, rice flour, soft white sugar, yeast and the like. The germinated brown rice cake with high gamma-aminobutyric acid provided by the invention has fine and loose tissue, soft taste, good flavor and high nutritive value, and has an industrial application prospect.
Description
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 by direct current induction.
Second, background art
The times change the past food consumption and eating habit modes of people, people tend to be price-friendly and easy to prepare instant food. Rice is one of the most popular cereals in the world, and instant foods using rice as a main raw material mainly comprise rice cakes, rice fruits, rice flour and the like. The rice cake is a Chinese traditional rice fermented and steamed snack with flavor characteristics, has a long history in China, and is popular with people because of the characteristics of honeycomb structure, soft and delicious taste, unique flavor and the like. However, the rice cake products in the current market have single nutrition components, and the increasing demands of people on nutritional health foods cannot be met.
The germinated brown rice, that is, brown rice, has some enzymes activated during germination, absorbs water to promote germination and germinates to proper bud length. Germinated brown rice has received a great deal of attention over the last decade. Compared with brown rice and polished rice, germinated brown rice not only improves the defect of bad taste of brown rice, but also has rich nutrition value compared with the brown rice and polished rice, especially gamma-aminobutyric acid, and the research proves that the gamma-aminobutyric acid can be used as an inhibitory neurotransmitter to improve brain functions, nerve functions, long-term memory and other effects. However, the research on germinated brown rice in China is still in a starting stage, and a plurality of problems still need to be solved in the aspects of production technology and popularization of the germinated brown rice.
Currently, there are many processing techniques that are used in the field of germinated whole grains. Among them, chemical technology is considered to be a less desirable option due to its negative impact on human health and nature. Physical processing technology is sustainable, environmentally friendly, safe and effective, and is considered as a good choice. Direct current induction technology has achieved significant success in seed germination as an emerging physical processing technology in recent years. By utilizing the law of Piaor-Saval, the Helmholtz coil is electrified with direct current, and the sprouting of brown rice is promoted by influencing the internal enzyme activity, so that the nutritional value can be improved, the sprouting period can be shortened, the production cost is reduced, and the aim of promoting the industrialized development of sprouted brown rice is fulfilled.
Therefore, the invention provides a method for preparing the germinated brown rice cake with high gamma-aminobutyric acid by direct current induction. The brown rice sprouting is induced by adopting direct current to prepare high gamma-aminobutyric acid sprouting brown rice; then the high gamma-aminobutyric acid germinated brown rice cake is finally prepared through the processes of freeze-drying and pulverizing, raw and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, finished product cooking and the like; the raw materials and auxiliary materials comprise direct current induced high gamma-aminobutyric acid germinated brown rice powder, rice flour, soft white sugar, yeast and the like. The germinated brown rice cake with high gamma-aminobutyric acid provided by the invention has fine and loose tissue, soft taste, good flavor and high nutritional value.
Third, summary of the invention
Technical problems:
the invention aims to provide a method for preparing a germinated brown rice cake with high gamma-aminobutyric acid by direct current induction, and provides a 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 then the high gamma-aminobutyric acid germinated brown rice cake is finally prepared through the processes of freeze-drying and pulverizing, raw and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation, steaming and the like.
In one embodiment, the brown rice variety is polished round-grained rice.
In one embodiment, the method is to sterilize the brown rice after the impurity removal with a 1% sodium hypochlorite solution before the direct current induction in a dark place, then clean the brown rice with distilled water, and soak the brown rice for 6 hours at 30 ℃.
In one embodiment, the current is a steady state current applied to the Helmholtz coil at a current level of 3.85 to 11.85A for a treatment time of 30 to 90 minutes at a temperature of 25 ℃.
In one embodiment, the method comprises the steps of placing the brown rice subjected to direct current induction 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 gamma-aminobutyric acid content is 15.97-32.43mg/100g.
In one embodiment, the method comprises mixing 50-70 parts of germinated brown rice flour, 50-30 parts of rice flour, 10-30 parts of soft white sugar, 1-2 parts of yeast and 50-60 parts of water uniformly, forming rice flour dough, and placing in a fermentation tank at 37 ℃ for standing fermentation for 1-2 hours.
In one embodiment, the method is that 45-55 parts of fermented rice flour dough is added into a mould after stirring and exhausting, and the mixture is kept stand at room temperature for secondary fermentation for 5-15 minutes.
In one embodiment, the cooking conditions are high fire cooking for 8-15 minutes, cooling and demoulding.
In one embodiment, the finished product has fine and loose tissue, soft taste, good flavor and high nutritional value, and the germinated brown rice cake has the gamma-aminobutyric acid content of 3.08-6.27mg/100g.
The beneficial effects are 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 loose tissue, good taste and flavor, and natural cereal fermentation fresh fragrance.
(2) The germinated brown rice powder prepared by pretreating the germinated brown rice by taking direct current as a technical means has high nutritive value, can obviously improve the gamma-aminobutyric acid content in the brown rice to 15.97-32.43mg/100g, and has the gamma-aminobutyric acid content of 3.08-6.27mg/100g.
(3) Compared with the existing germination technology, the direct current induction technology disclosed by the invention has the advantages that the internal enzyme activity is influenced, the germination of brown rice is promoted, the nutritional value can be improved, the germination period can be shortened, the production cost is reduced, and the purpose of promoting the industrial development of germinated brown rice is achieved.
Description of the drawings
FIG. 1 is a graph showing the effect of direct current on the gamma-aminobutyric acid content of germinated brown rice;
FIG. 2 is a flow chart of a process for preparing germinated brown rice cake with high gamma-aminobutyric acid by direct current induction;
fifth, 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 scope of the embodiments.
The method for measuring the content of gamma-aminobutyric acid comprises the following steps: and the content of gamma-aminobutyric acid is determined by high performance liquid chromatography. Accurately weighing the sprouting after direct current induction1.0g of brown rice powder or rice cake is added with 5mL of 7% acetic acid solution, and the mixture is uniformly mixed by a vortex machine. Extracting with 200r/min shaking table at 30deg.C for 1 hr, centrifuging at 4deg.C at 8000rpm for 20min, collecting supernatant, adding 5mL absolute ethanol, and precipitating with ethanol overnight in a refrigerator at 4deg.C to precipitate polysaccharide and foreign protein. After the supernatant was clear and transparent, it was centrifuged at 8000rpm at 4℃for 20min. Evaporating in water bath at 90deg.C for 30 min, dissolving in 1mL of 1mol/L Na 2 CO 3 -NaHCO 3 In 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 the amino acid derivatizing agent (4 mg/mL of an acetone solution of dimethylaminobenzenesulfonyl chloride), reacted in a water bath at 67℃for 10 minutes, and immediately thereafter, placed in an ice bath to terminate the reaction. After centrifugation at 6000rpm for 20min, the supernatant was filtered through a 0.22 μm organic filter membrane for further 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.1g gamma-aminobutyric acid standard substance is sampled according to low to high concentration to prepare a standard curve.
Texture determination method: compression testing using a texture analyzer was used to measure texture profile analysis (TPA, texture profile analysis) of the finished product. A35 mm flat end aluminum compression plate (probe P/35) was selected and the parameters were set according to Cao Yawen [42] The method described by et al determines that a complete single rice cake is the object of measurement. The speed before measurement is 3.0mm/s, the speed after measurement is 2.0mm/s, the test speed is 60mm/min, the compression rate is 40%, the interval between two times of compression is 5s, and the correction height is 45mm. The hardness, cohesiveness, elasticity, tackiness, and chewiness of the samples were measured.
The color measurement method comprises the following steps: color analysis was performed at three more discrete locations on the rice cake surface using a color difference meter. Measuring L of sample after calibrating instrument * Value, a * Value sum b * Values. L (L) * Indicating brightness, with larger values indicating higher brightness. a, a * The value represents the range from red to green, the larger the positive value the more reddish the color, b * The value indicates that the larger the positive value of the range from yellow to blue, the more yellow the color.
The flavor measuring method comprises the following steps: flavour analysis was determined using an electronic tongue with five test sensors (sour, salty, umami, bitter and astringent respectively) and two reference sensors (bitter and astringent aftertastes). Before determination, all sensors need to be activated and calibrated to ensure proper operation and stability. Rice cake samples and distilled water at 1:5, pulping according to the proportion until no particles exist, centrifuging for 10min according to 8000r/min, and pouring the supernatant into a special measuring cup for the electronic tongue for detection.
Sensory evaluation: sensory evaluation was performed on the finished product, and the evaluation method was referred to sensory evaluation table 1, and the evaluation result was: 25 parts of color, 25 parts of tissue structure, 25 parts of taste and 25 parts of flavor.
TABLE 1 sensory evaluation criteria Table
Detailed Description
Example 1
Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; after brown rice is soaked for 6 hours at 30 ℃, direct current induction is carried out at the current intensity of 3.85A, the exposure time of 90 minutes and the temperature of 25 ℃; the pretreated brown rice is placed in a 30 ℃ incubator to sprout for 24 hours, freeze-dried and sieved by a 100-mesh sieve, and the content of gamma-aminobutyric acid in the obtained germinated brown rice is 24.71mg/100g; uniformly mixing 70 parts of germinated brown rice flour, 30 parts of rice flour, 20 parts of soft white sugar, 2 parts of yeast and 50 parts of water, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 2 hours, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and fermenting for 5 minutes for the second time; and then transferring to a steamer for boiling for 8 minutes with strong fire, cooling and demoulding to obtain the finished germinated brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: the color and luster are 19 minutes, the tissue structure is 20 minutes, the taste is 18 minutes, the flavor is 20 minutes, and the gamma-aminobutyric acid content of the germinated brown rice cake is 4.78mg/100g.
Example 2
Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; after brown rice is soaked for 6 hours at 30 ℃, direct current induction is carried out at the current intensity of 7.85A, the exposure time of 60 minutes and the temperature of 25 ℃; the pretreated brown rice is placed in a 30 ℃ incubator to sprout for 36 hours, freeze-dried and sieved by a 100-mesh sieve, and the content of gamma-aminobutyric acid in the obtained germinated brown rice is 32.43mg/100g; uniformly mixing 60 parts of germinated brown rice flour, 40 parts of rice flour, 20 parts of soft white sugar, 1 part of yeast and 55 parts of water, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 2 hours, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and performing secondary fermentation for 10 minutes; and then transferring to a steamer for boiling for 10 minutes with strong fire, cooling and demoulding to obtain the finished germinated brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: 24 minutes of color, 23 minutes of tissue structure, 23 minutes of taste and 23 minutes of flavor, and the gamma-aminobutyric acid content of the germinated brown rice cake is 6.27mg/100g.
Example 3
Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; after brown rice is soaked for 6 hours at 30 ℃, direct current induction is carried out at the current intensity of 11.85A, the exposure time of 30 minutes and the temperature of 25 ℃; the pretreated brown rice is placed in a 30 ℃ incubator to sprout for 48 hours, freeze-dried and sieved by a 100-mesh sieve, and the content of gamma-aminobutyric acid in the germinated brown rice is 15.97mg/100g; uniformly mixing 50 parts of germinated brown rice flour, 50 parts of rice flour, 20 parts of soft white sugar, 1 part of yeast and 60 parts of water, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 1 hour, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and performing secondary fermentation for 15 minutes; and then transferring to a steamer for boiling for 15 minutes with strong fire, cooling and demoulding to obtain the finished germinated brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: 22 portions of color, 21 portions of tissue structure, 20 portions of taste and 19 portions of flavor, and the gamma-aminobutyric acid content of the germinated brown rice cake is 3.08mg/100g.
Comparative example 1
The embodiment is identical to example 1, except that the brown rice is not treated with direct current. Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; soaking brown rice at 30deg.C for 6 hr, directly germinating in a 30 deg.C incubator for 24 hr, freeze drying, 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 flour, 30 parts of rice flour, 20 parts of soft white sugar, 2 parts of yeast and 50 parts of water, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 2 hours, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and fermenting for 5 minutes for the second time; and then transferring to a steamer for boiling for 8 minutes with strong fire, cooling and demoulding to obtain the finished germinated brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: the color and luster are 19, the tissue structure is 19, the taste is 20, the flavor is 18, and the gamma-aminobutyric acid content of the germinated brown rice cake is 2.02mg/100g.
Comparative example 2
The specific embodiment is the same as example 2 except that the brown rice is not treated with direct current. Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; soaking brown rice at 30deg.C for 6 hr, directly germinating in a 30 deg.C incubator for 36 hr, freeze drying, 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 flour, 40 parts of rice flour, 20 parts of soft white sugar, 1 part of yeast and 55 parts of water, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 2 hours, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and performing secondary fermentation for 10 minutes; and then transferring to a steamer for boiling for 10 minutes with strong fire, cooling and demoulding to obtain the finished germinated brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: 21 portions of color, 20 portions of tissue structure, 22 portions of taste and 18 portions of flavor, and the gamma-aminobutyric acid content of the germinated brown rice cake is 2.50mg/100g.
Comparative example 3
The embodiment is identical to example 3, except that the brown rice is not treated with direct current. Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; soaking brown rice at 30deg.C for 6 hr, directly germinating in a 30 deg.C incubator for 48 hr, lyophilizing, 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 flour, 50 parts of rice flour, 20 parts of soft white sugar, 1 part of yeast and 60 parts of water, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 1 hour, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and performing secondary fermentation for 15 minutes; and then transferring to a steamer for boiling for 15 minutes with strong fire, cooling and demoulding to obtain the finished germinated brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: 20 portions of color, 19 portions of tissue structure, 20 portions of taste and 20 portions of flavor, and the gamma-aminobutyric acid content of the germinated brown rice cake is 1.47mg/100g.
Comparative example 4
Instead of germinated brown rice, unpolished brown rice is directly used as a raw material. Removing impurities from brown rice, sterilizing the brown rice with 1% sodium hypochlorite solution in a dark place, and then cleaning the brown rice with distilled water; soaking brown rice at 30deg.C for 6 hr, lyophilizing, and sieving with 100 mesh sieve to obtain brown rice with gamma-aminobutyric acid content of 9.22mg/100g; mixing 60 parts of brown rice flour, 40 parts of rice flour, 20 parts of soft white sugar, 1 part of yeast and 55 parts of water uniformly, forming rice flour dough, placing the rice flour dough in a fermentation box at 37 ℃ for fermentation for 2 hours, stirring to remove bubbles, pouring the rice flour dough into 50 parts of a die, standing at room temperature, and fermenting for 10 minutes for the second time; and then transferring to a steamer for boiling for 10 minutes with strong fire, cooling and demoulding to obtain the finished brown rice cake. The obtained finished product was subjected to sensory evaluation, the evaluation method is shown in table 1, and the evaluation result is: 16 parts of color, 18 parts of tissue structure, 14 parts of taste and 17 parts of flavor, and the gamma-aminobutyric acid content of the germinated brown rice cake is 0.82 mg/100g.
Test example 1 texture and color analysis
TABLE 2 texture and color measurement data
Note that: the significance differences for the same column are indicated in lowercase letters (P < 0.05)
Test example 2 gamma-aminobutyric acid content analysis
TABLE 3 gamma-aminobutyric acid content measurement data
Test example 3 flavour analysis
Table 4 flavour measurement data
Note that: the significance differences for the same column are indicated in lowercase letters (p < 0.05);
the above-described embodiments are only preferred embodiments of the present invention, and should not be construed as limiting the present invention. The protection scope of the present invention should be defined by the technical solutions described in the claims, and equivalent alternatives of technical features in the technical solutions described in the claims are the protection scope, that is, equivalent alternative improvements within the scope are also within the protection scope of the present invention.
Claims (1)
1. A method for preparing germinated brown rice cake with high gamma-aminobutyric acid by direct current induction is characterized by comprising the following steps: the brown rice is used as a raw material, and the high gamma-aminobutyric acid germinated brown rice cake is finally prepared through the process steps of disinfection and soaking, direct current induction, constant temperature germination, raw and auxiliary material compounding, yeast fermentation, sizing, secondary fermentation and steaming;
before direct current induction, the specific steps of disinfection and soaking are that 1% sodium hypochlorite solution is used for carrying out light-proof disinfection on the brown rice after impurity removal, distilled water is used for cleaning, and soaking is carried out for 6 hours at 30 ℃;
the current in the direct current induction is the stable current which is conducted by a Helmholtz coil, the current intensity is 3.85-11.85A, the treatment time is 30-90 minutes, and the temperature is 25 ℃;
the specific steps of germinating at constant temperature after direct current induction are that brown rice is placed in a constant temperature incubator at 30 ℃ for germination for 24-48 hours, freeze-drying is carried out, and high gamma-aminobutyric acid germinated brown rice powder with the gamma-aminobutyric acid content of 15.97-32.43mg/100g is obtained after sieving with a 100-mesh sieve;
the raw and auxiliary materials are compounded by uniformly mixing 50-70 parts of germinated brown rice powder, 50-30 parts of rice powder, 10-30 parts of soft white sugar, 1-2 parts of yeast and 50-60 parts of water, forming rice powder dough, and placing the rice powder dough in a fermentation tank at 37 ℃ for standing fermentation for 1-2 hours;
stirring and exhausting the rice flour dough after yeast fermentation, adding 45-55 parts into a die, standing at room temperature, and fermenting for 5-15 minutes;
the cooking process comprises the steps of cooking with strong fire for 8-15 minutes, cooling and demoulding;
the brown rice is semen oryzae Sativae.
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