CN112655733A - Preparation method of germinated brown rice bread with high GABA content and high protein - Google Patents
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Abstract
本发明属于糙米面包制备技术领域，具体涉及一种高GABA含量、高蛋白的发芽糙米面包的制备方法。本发明包括：培育富含GABA的糙米；对糙米进行发芽处理；对糙米进行烘干处理；将烘干后的糙米粉碎成糙米粉；将糙米粉进行挤压膨化处理；对糙米粉进行糖化处理；将糖化处理后的糙米粉与火麻粉进行混合得到火麻糙米粉；混合后的火麻糙米粉进行第一阶段发酵；对经过第一阶段发酵后的火麻糙米粉进行第二阶段发酵；经过二次发酵后的火麻糙米粉进行成型、醒发后烘烤成发芽糙米面包。本发明的面包既有GABA的保健性，加入火麻粉增加了面包蛋白含量，增强韧性，增加口感，方便成型，并且补充发芽糙米蛋白含量低的缺点，使面包具有独特香味。
The invention belongs to the technical field of brown rice bread preparation, and in particular relates to a preparation method of germinated brown rice bread with high GABA content and high protein. The invention includes: cultivating brown rice rich in GABA; germinating the brown rice; drying the brown rice; pulverizing the dried brown rice into brown rice flour; extruding the brown rice flour; and saccharifying the brown rice flour The brown rice flour after the saccharification treatment and the hemp powder are mixed to obtain the hemp brown rice flour; the mixed hemp brown rice flour is subjected to the first stage fermentation; the hemp brown rice flour after the first stage fermentation is carried out the second stage fermentation ; The hemp brown rice flour after secondary fermentation is shaped, proofed and baked into germinated brown rice bread. The bread of the invention has the health-care properties of GABA, and the addition of hemp powder increases the protein content of the bread, enhances toughness, increases the mouthfeel, facilitates molding, and supplements the disadvantage of low protein content of germinated brown rice, so that the bread has a unique fragrance.
Description
Technical Field
The invention belongs to the technical field of brown rice bread preparation, and particularly relates to a preparation method of germinated brown rice bread with high GABA content and high protein.
Background
The germinated brown rice is mainly composed of young buds and endosperm with seed coats, and is a functional staple food with a full-nutrition concept and a special nutritional value. After the brown rice germinates, the fiber of the bran layer in the brown rice is softened to a certain extent, so that the cooking, the taste and the digestibility of the brown rice are greatly improved. The germinated brown rice originates from japan at the highest, and is called "nutritive pill", "shennong rice" or "primordial qi rice".
Japanese scientists believe that in the 21 st century, germinated brown rice will have beneficial effects in promoting health, preventing and treating diseases, etc. The method is characterized in that the method is relatively late in the aspect of researching the germinated brown rice with embryo, so that the experience in the aspects of production method and marketing is insufficient in our country; however, as the economic development of China is fast, and the steps of people for pursuing health are also fast, the germinated brown rice is expected to become one of the main food raw materials of dining tables of people in the near future.
In the process of soaking and sprouting of the brown rice, endogenous enzymes are produced or activated, main macromolecular components such as starch, protein and the like are degraded, and some secondary metabolites such as gamma-aminobutyric acid (GABA) and phenolic aldehyde substances are generated, so that the nutritional value is greatly improved. After the brown rice is subjected to germination treatment, a plurality of functional components are also obviously increased, wherein the main components comprise GABA, gamma-oryzanol, glutathione, inositol hexaphosphate, dietary fiber and the like. After the brown rice germinates, the contents of total starch and amylose are obviously reduced, the total amount of amino acid is obviously improved, and the GABA content is obviously increased. Komatsuzaki et al found that the GABA content rose from 6.04mg/100g to 149mg/100g during 96h germination. Researches find that the germinated brown rice has the effects of reducing blood fat and blood pressure and is related to physiological active ingredients such as GABA, dietary fiber, gamma-oryzanol and other antioxidant ingredients which are rich in the germinated brown rice. The germinated brown rice has increased insoluble but hydrolysable phenolic components, and is beneficial for reducing cancer incidence. In addition, the germinated brown rice has the effects of reducing the incidence rate of cardiovascular diseases, improving memory, preventing senile dementia, regulating emotion and the like.
A method for producing germinated brown rice rich in gamma-aminobutyric acid (GABA) is known, and for example, patent document 1 mainly includes the steps of sorting, sterilizing, soaking, germinating, discharging, drying and the like to produce germinated brown rice rich in functional components such as GABA, inositol hexaphosphate (IP-6), Glutathione (GSH), dietary fiber, antioxidant substances and the like. The document uses ozone for sterilization in a sterilization stage, and is safe and residue-free; the soaking stage uses water sterilized by ozone, so that the safety and the non-toxicity of the product are ensured. The related brown rice germination production method has the advantages of low cost, simple operation, easy large-scale production and the like, and brown rice with brownish yellow color and poor taste is produced into GABA-enriched germinated brown rice. There is also a method of increasing the content of gamma-aminobutyric acid in cereal seeds through the processes of soaking, freezing and thawing, for example, patent document 2. For example, patent document 3 discloses a method for enriching gamma-aminobutyric acid in cereal grains, wherein dried cereal grains with a water content of 10 to 15% are slowly added with water at a water addition rate of 0.5 to 2.0%/hour so that the water content is in the range of 20 to 30%, and the cereal grains are poured into a tank and conditioned for 2 to 15 hours. However, there is no systematic proposal for the germination of soft rice or cereals, and some conventional technical problems remain to be solved, which will be explained later in the specification.
Patent document 1 is a method for producing germinated brown rice rich in gamma-aminobutyric acid CN 201210336639.8;
patent document 2 method for increasing the content of γ -aminobutyric acid in soybean seeds CN 200580024259.9;
patent document 3 discloses a method for enriching gamma-aminobutyric acid in cereal grains and cereal 200480021582.6 obtained by the method
Disclosure of Invention
The invention aims to provide a preparation method of germinated brown rice bread with high GABA content and high protein.
The purpose of the invention is realized as follows:
a preparation method of germinated brown rice bread with high GABA content and high protein comprises the following steps:
(1) cultivating brown rice rich in GABA;
(2) carrying out germination treatment on the brown rice;
(3) drying the brown rice;
(4) crushing the dried brown rice into brown rice powder and sieving the brown rice powder by a 60-mesh sieve;
(5) extruding and puffing the sieved brown rice powder;
(6) saccharifying the extruded and puffed brown rice powder;
(7) mixing the saccharified brown rice powder with the hemp powder to obtain hemp brown rice powder;
(8) fermenting the mixed hemp brown rice powder in a first stage;
(9) performing second-stage fermentation on the hemp brown rice powder after the first-stage fermentation;
(10) molding and fermenting the secondary fermented fructus cannabis brown rice powder, and baking to obtain germinated brown rice bread;
the method is characterized in that the GABA-rich brown rice is cultivated, the rice after being cleaned and graded is cleaned twice with distilled water, deionized water and 2% hydrogen peroxide solution are sequentially used for soaking for 9 hours at 26 ℃, and the mass ratio of a soaking solution to the rice is 3: 1;
the brown rice germination treatment method comprises the following steps:
(2.1) soaking the brown rice in a sodium hypochlorite solution with the concentration of 3% for 20min for disinfection;
(2.2) washing with deionized water for three times and draining;
(2.3) treating the brown rice at 10 ℃ for 4h, heating to 20 ℃ for 20min, carrying out ultrasonic treatment at 30 ℃, 50kHz and 40% of power for 15min, and soaking in a first nutrient solution at 37 ℃ for 2 h; said firstThe nutrient solution condition is 2mmol/L Ca2+Concentration, pH 6;
(2.4) germinating the brown rice for 4-6D at 37 ℃ by using a second nutrient solution in the brown rice germinating machine, and replacing the second nutrient solution every 6h until the brown rice germ germinates for 5-10 mm; the second nutrient solution is as follows: 3mM Ca2+The pH value is natural;
(2.5) taking out the germinated brown rice, washing with distilled water for two times, draining, freeze-drying until the water content is less than 10%, sieving with a 100-mesh sieve to obtain the germinated brown rice, and storing at 10 ℃.
At least one substance of lithium carbonate, sodium carbonate, potassium carbonate, beryllium carbonate, magnesium carbonate, calcium carbonate, strontium carbonate, barium carbonate and aminocarbonate is added into the first nutrient solution and the second nutrient solution, and the concentration of bicarbonate ions is 0.020-0.15 mol/l; the glutamic acid content of the germinated brown rice obtained by the reference measurement method is 1250-1300mg/kg, and the GABA content of the obtained germinated brown rice is increased to 2.5-4 times of that of the brown rice before germination; the content is 300-880 mg/kg;
in (2.4), 130mM NaCl solution is sprayed on the brown rice every 5h, and the brown rice is simultaneously treated by hypoxia aeration stress, wherein the aeration rate is 1.2L/min, the average dissolved oxygen concentration is 6.25mg/L, and the GABA content is 600 mg/kg-.
The saccharified brown rice powder and the hemp powder are mixed to obtain hemp brown rice powder; comprises respectively weighing 90-100 parts of fructus cannabis and corn by weight; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns; stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the peeled and cleaned embryo, pouring 15-20 parts of coarse rice powder, 15-20 parts of flour and 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, and putting the uniformly stirred raw materials into a flour mill for milling;
after grinding, 50-70 parts of water is poured into the mixture, and the mixture is stood for 2-3 hours at the temperature of 20 ℃.
The extrusion and puffing of the hemp seeds comprises the following steps:
crushing the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As foaming agent, destroy the cell structure of fructus Cannabis, expose fructus Cannabis oil completely, and allow the phenol compound to overflow completely.
The nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
The 15-20 parts of flour comprises, by weight, 12% of quinoa flour, 2% of dry yeast and 83% of wheat flour.
Adding azodicarbonamide with the concentration not higher than 10mg/kg during dough kneading.
The curing process is in a nitrogen environment.
The invention has the beneficial effects that:
the bread provided by the invention has the health-care property of GABA, the hemp powder is added to increase the bread protein content, the toughness is enhanced, the mouthfeel is improved, the bread is convenient to form, the defect of low protein content of germinated brown rice is overcome, and the bread has unique fragrance. The making method can ensure that the bread has longer shelf life and better taste by using the matching of the nano sodium oxide and the azodicarbonamide. Meanwhile, the quality of the bread is further improved through a special extrusion and puffing step. Finally, the bread protein content is increased, the corn elasticity is better, the cooking loss rate is low, and the nutrition loss is reduced. The hemp protein content is high, and the protein is easy to be absorbed by human body. Zeaxanthin in corn can protect eyes, stimulate brain cells, and enhance human mental and memory. The linoleic acid in the corn can reduce blood cholesterol, has the health care effects of preventing and treating cardiovascular and cerebrovascular diseases and arteriosclerosis, and meanwhile, the VE contained in the corn can also help to resist aging and prevent skin diseases. The antibacterial component in the hemp can effectively prolong the shelf life of the bread.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The invention is further described below with reference to the accompanying drawings.
A preparation method of germinated brown rice bread with high GABA content and high protein comprises the following steps:
(1) cultivating brown rice rich in GABA;
(2) carrying out germination treatment on the brown rice;
(3) drying the brown rice;
(4) crushing the dried brown rice into brown rice powder and sieving the brown rice powder by a 60-mesh sieve;
(5) extruding and puffing the sieved brown rice powder;
(6) saccharifying the extruded and puffed brown rice powder;
(7) mixing the saccharified brown rice powder with the hemp powder to obtain hemp brown rice powder;
(8) fermenting the mixed hemp brown rice powder in a first stage;
(9) performing second-stage fermentation on the hemp brown rice powder after the first-stage fermentation;
(10) molding and fermenting the secondary fermented fructus cannabis brown rice powder, and baking to obtain germinated brown rice bread;
the method is characterized in that the GABA-rich brown rice is cultivated, the rice after being cleaned and graded is cleaned twice with distilled water, deionized water and 2% hydrogen peroxide solution are sequentially used for soaking for 9 hours at 26 ℃, and the mass ratio of a soaking solution to the rice is 3: 1;
the brown rice germination treatment method comprises the following steps:
(2.1) soaking the brown rice in a sodium hypochlorite solution with the concentration of 3% for 20min for disinfection;
(2.2) washing with deionized water for three times and draining;
(2.3) treating brown rice at 10 deg.C for 4h, heating at 20 deg.C for 20min, treating with 30 deg.C, 50kHz and 40% power ultrasonic wave for 15min, and adding 37 deg.C first nutrient solutionSoaking for 2 h; the first nutrient solution has the condition of 2mmol/L Ca2+Concentration, pH 6;
(2.4) germinating the brown rice for 4-6D at 37 ℃ by using a second nutrient solution in the brown rice germinating machine, and replacing the second nutrient solution every 6h until the brown rice germ germinates for 5-10 mm; the second nutrient solution is as follows: 3mM Ca2+The pH value is natural;
(2.5) taking out the germinated brown rice, washing with distilled water for two times, draining, freeze-drying until the water content is less than 10%, sieving with a 100-mesh sieve to obtain the germinated brown rice, and storing at 10 ℃.
At least one substance of lithium carbonate, sodium carbonate, potassium carbonate, beryllium carbonate, magnesium carbonate, calcium carbonate, strontium carbonate, barium carbonate and aminocarbonate is added into the first nutrient solution and the second nutrient solution, and the concentration of bicarbonate ions is 0.020-0.15 mol/l; the glutamic acid content of the germinated brown rice obtained by the reference measurement method is 1250-1300mg/kg, and the GABA content of the obtained germinated brown rice is increased to 2.5-4 times of that of the brown rice before germination; the content is 300-880 mg/kg;
in (2.4), 130mM NaCl solution is sprayed on the brown rice every 5h, and the brown rice is simultaneously treated by hypoxia aeration stress, wherein the aeration rate is 1.2L/min, the average dissolved oxygen concentration is 6.25mg/L, and the GABA content is 600 mg/kg-.
The saccharified brown rice powder and the hemp powder are mixed to obtain hemp brown rice powder; comprises respectively weighing 90-100 parts of fructus cannabis and corn by weight; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns; stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the peeled and cleaned embryo, pouring 15-20 parts of coarse rice powder, 15-20 parts of flour and 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, and putting the uniformly stirred raw materials into a flour mill for milling;
after grinding, 50-70 parts of water is poured into the mixture, and the mixture is stood for 2-3 hours at the temperature of 20 ℃.
The extrusion and puffing of the hemp seeds comprises the following steps:
crushing the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As foaming agent, destroy the cell structure of fructus Cannabis, expose fructus Cannabis oil completely, and allow the phenol compound to overflow completely.
The nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
The 15-20 parts of flour comprises, by weight, 12% of quinoa flour, 2% of dry yeast and 83% of wheat flour.
Adding azodicarbonamide with the concentration not higher than 10mg/kg during dough kneading.
The curing process is in a nitrogen environment.
In conclusion, the bread provided by the invention has the health-care property of GABA, the hemp powder is added to increase the bread protein content, enhance the toughness, increase the mouthfeel, facilitate the forming, and supplement the defect of low protein content of the germinated brown rice, so that the bread has unique fragrance. The making method can ensure that the bread has longer shelf life and better taste by using the matching of the nano sodium oxide and the azodicarbonamide. Meanwhile, the quality of the bread is further improved through a special extrusion and puffing step. Finally, the bread protein content is increased, the corn elasticity is better, the cooking loss rate is low, and the nutrition loss is reduced. The hemp protein content is high, and the protein is easy to be absorbed by human body. Zeaxanthin in corn can protect eyes, stimulate brain cells, and enhance human mental and memory. The linoleic acid in the corn can reduce blood cholesterol, has the health care effects of preventing and treating cardiovascular and cerebrovascular diseases and arteriosclerosis, and meanwhile, the VE contained in the corn can also help to resist aging and prevent skin diseases. The antibacterial component in the hemp can effectively prolong the shelf life of the bread.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A preparation method of germinated brown rice bread with high GABA content and high protein is characterized by comprising the following steps:
(1) cultivating brown rice rich in GABA;
(2) carrying out germination treatment on the brown rice;
(3) drying the brown rice;
(4) crushing the dried brown rice into brown rice powder and sieving the brown rice powder by a 60-mesh sieve;
(5) extruding and puffing the sieved brown rice powder;
(6) saccharifying the extruded and puffed brown rice powder;
(7) mixing the saccharified brown rice powder with the hemp powder to obtain hemp brown rice powder;
(8) fermenting the mixed hemp brown rice powder in a first stage;
(9) performing second-stage fermentation on the hemp brown rice powder after the first-stage fermentation;
(10) molding and fermenting the secondary fermented fructus cannabis brown rice powder, and baking to obtain germinated brown rice bread;
the method is characterized in that the GABA-rich brown rice is cultivated, the rice after being cleaned and graded is cleaned twice with distilled water, deionized water and 2% hydrogen peroxide solution are sequentially used for soaking for 9 hours at 26 ℃, and the mass ratio of a soaking solution to the rice is 3: 1;
the brown rice germination treatment method comprises the following steps:
(2.1) soaking the brown rice in a sodium hypochlorite solution with the concentration of 3% for 20min for disinfection;
(2.2) washing with deionized water for three times and draining;
(2.3) treating brown rice at 10 deg.C for 4h, heating at 20 deg.C for 20min, and standing at 30 deg.CPerforming ultrasonic treatment at 50kHz and 40% power for 15min, and soaking in 37 deg.C first nutrient solution for 2 h; the first nutrient solution has the condition of 2mmol/L Ca2+Concentration, pH 6;
(2.4) germinating the brown rice for 4-6D at 37 ℃ by using a second nutrient solution in the brown rice germinating machine, and replacing the second nutrient solution every 6h until the brown rice germ germinates for 5-10 mm; the second nutrient solution is as follows: 3mM Ca2+The pH value is natural;
(2.5) taking out the germinated brown rice, washing with distilled water for two times, draining, freeze-drying until the water content is less than 10%, sieving with a 100-mesh sieve to obtain the germinated brown rice, and storing at 10 ℃;
at least one substance of lithium carbonate, sodium carbonate, potassium carbonate, beryllium carbonate, magnesium carbonate, calcium carbonate, strontium carbonate, barium carbonate and aminocarbonate is added into the first nutrient solution and the second nutrient solution, and the concentration of bicarbonate ions is 0.020-0.15 mol/l; the glutamic acid content of the germinated brown rice obtained by the reference measurement method is 1250-1300mg/kg, and the GABA content of the obtained germinated brown rice is increased to 2.5-4 times of that of the brown rice before germination; the content is 300-880 mg/kg;
in (2.4), 130mM NaCl solution is sprayed on the brown rice every 5h, and the brown rice is simultaneously treated by hypoxia aeration stress, wherein the aeration rate is 1.2L/min, the average dissolved oxygen concentration is 6.25mg/L, and the GABA content is 600 mg/kg-.
2. The method for preparing germinated brown rice bread with high GABA content and high protein according to claim 1, wherein the method comprises the following steps: the saccharified brown rice powder and the hemp powder are mixed to obtain hemp brown rice powder; comprises respectively weighing 90-100 parts of fructus cannabis and corn by weight; carrying out extrusion and puffing treatment on the hemp seeds, and peeling off and cleaning embryos of the corns; stirring and mixing the hemp seeds subjected to extrusion and expansion treatment and the corn with the peeled and cleaned embryo, pouring 15-20 parts of coarse rice powder, 15-20 parts of flour and 0.01 part of nano zinc oxide, stirring again until the raw materials are uniformly mixed, and putting the uniformly stirred raw materials into a flour mill for milling.
3. The method for preparing germinated brown rice bread with high GABA content and high protein according to claim 2, wherein the method comprises the following steps: after grinding, 50-70 parts of water is poured into the mixture, and the mixture is stood for 2-3 hours at the temperature of 20 ℃.
4. The method for preparing germinated brown rice bread with high GABA content and high protein according to claim 3, wherein the method comprises the following steps: the extrusion and puffing of the hemp seeds comprises the following steps:
crushing the hemp seeds, adjusting the water content of the material, the puffing temperature and the screw rotating speed, carrying out double-screw extrusion puffing treatment, and optimizing by a response surface method to obtain the conditions with the highest content of the soluble dietary fiber:
the content of soluble dietary fiber is 16-0.3X-0.2Y +0.15Z-0.57XY +0.2XZ-0.34YZ-1.1X2-0.75Y2-1.5Z2；
Wherein X is the moisture of the material, Y is the puffing temperature, and Z is the screw rotation speed.
5. The method for preparing germinated brown rice bread with high GABA content and high protein according to claim 4, wherein the method comprises the following steps: CO with the pressure of 11MP is added in the process of the double-screw extrusion and expansion treatment2As foaming agent, destroy the cell structure of fructus Cannabis, expose fructus Cannabis oil completely, and allow the phenol compound to overflow completely.
6. The method for preparing germinated brown rice bread with high GABA content and high protein according to claim 5, wherein the method comprises the following steps: the nano zinc oxide is prepared by drying and dehydrating at 60 ℃ by taking sodium hydroxide as a precipitator, carboxymethyl chitosan as a stabilizer and zinc oxide as a zinc source.
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| US20220248709A1 (en) * | 2021-02-08 | 2022-08-11 | David Alan Heldreth, JR. | Creation of novel protein products from hemp and hemp derivatives |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220248709A1 (en) * | 2021-02-08 | 2022-08-11 | David Alan Heldreth, JR. | Creation of novel protein products from hemp and hemp derivatives |
| CN114698771A (en) * | 2022-03-02 | 2022-07-05 | 安徽省蒸谷米食品科技有限公司 | Processing technology of gamma aminobutyric acid-rich parboiled rice |
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