TH6469C3 - Germinated brown rice production process to have better texture, color, flavor and long storage. - Google Patents

Abstract

DC60 (20/08/53) has revealed the invention process. Germinated brown rice has better texture, color, flavor and can be stored for a long time. Starting from the process of cleaning paddy and soaking with chlorine solution Humidity adjustment Before mulching or peeling so that there is a valence attached to the seed The process of soaking in clean water that has passed Filter size 0.2 microns in 1-48 hours time. Germination process. In the state of Give full air And there is water spray every 2 hours for 1-120 hours. Develop color and flavor at 40-120 ° C for 1-48 hours to reduce humidity and to Adjust to smell The process of using high temperature to extend the shelf life It was soaked in water at 80-100 degrees Celsius for 15-60 minutes and followed by steaming with boiling steam for 15-60 minutes to destroy enzymes that accelerate rancidity. Destroys contaminated microbes Baking process at 40-120 ° C for 1-48 hours to obtain the final product with the lowest moisture value. Disclosed the invention process Germinated brown rice has better texture, color, flavor and can be stored for a long time. Starting from the process of cleaning paddy and soaking with chlorine solution Humidity adjustment Before polishing or peeling to make With a barrier attached to the seed The process of soaking in clean water that has passed Filter size 0.2 microns in 1-48 hours time. Germination process. Clear the state with Give full air And there is water spray every 2 hours for 1-120 hours. Develop color and flavor at 40-120 ° C for 1-48 hours to reduce humidity and to Adjust to smell The process of using high temperature to extend the shelf life It was soaked in water at 80-100 degrees Celsius for 15-60 minutes and followed by steaming with boiling steam for 15-60 minutes to destroy enzymes that accelerate rancidity. Destroys contaminated microbes Baking process at 40-120 ° C for 1-48 hours to obtain the final product with the lowest moisture value.

Claims (2)

1.Production process Germinated brown rice has better texture, color, flavor and can be stored for a long time. The steps are as follows. Starting from the preparation of paddy consisting of paddy sifted rice, stone, soil, straw, rinse thoroughly, soak with chlorine solution at a concentration of 2-10 ppm, then dried in the sun or dried at 40-45 ° C for a time. 24 hours, mashed or cracked to get rice Cameras with security attached to the seed Then go into the preparation of sprouted brown rice. By soaking brown rice in water Clean, prepared by 0.2 micron filter for 1-48 hours, provides air through 0.2 micron filter at a rate of 20-500 liters / minute / square meter. In conjunction with water spray every 2 hours, the germination period is between 1-120 hours and then taken into the process of improving color and flavor for freshly sprouted brown rice. By using heat and moisture By baking at 40-120 degrees Celsius for 1-48 hours, then soaking in water temperature 80-100 degrees Celsius for 15-60 minutes followed by steaming with boiling steam for 15-60 minutes to destroy enzymes. That accelerates rancidity, destroys contaminated microbes and prolongs shelf life And bake at 40-120 degrees Celsius for 1-48 hours to reduce the humidity to below 7%. 2.Products from germinated brown rice that have been improved texture, color, flavor from the invention process according to claim 1.