TH6985A3 - Production process of germinated brown rice - Google Patents

Abstract

DC60, a process for producing herbal sprouted brown rice, aims to improve the quality and palatability of brown rice. It can be consumed directly or used in the health food and beverage industry. The process involves soaking brown rice in herbal water for 6-18 hours, then sprouting it by wrapping it in cheesecloth and placing it in the dark for 6-24 hours. Finally, the rice grains are dried in a tray-type hot air oven until the moisture content reaches 11-13%. This results in a product with high nutritional value and antioxidant properties, ready for direct consumption or further application in the health food and beverage industry. Because it is a product with nutritional value and contains antioxidants, it can be further applied in the health food and beverage industry.

Claims (1)

1. Production process of germinated brown rice The steps are as follows: 1.1 The herbs are turned into small pieces, add clean water using the ratio of herbs to clean water 1:10, then take the juice. 1.2 Filter the solid residue from 1.1, discard the liquid part. Put in a container Clean and store in the refrigerator. 1.3 Soak the brown rice in the herbal juice obtained from item 1.2 (Brown rice: herbal juice (1: 1) for 6-18 hours and pour the herb juice out 1.4. Wrap the brown rice obtained from 1.3 with a cloth. Thin white And cultivate in a dark place for 6-24 hours. 1.5 The brown rice obtained from item 1.4 is dried by reducing the moisture to a value of 11-13 percent by drying with a hot tray incubator at 50. -80 degrees Celsius for 3 hours 1.6 Take the stored brown rice in a sealed bag. Then put it in the refrigerator at a temperature of 4 degrees Celsius to prevent the news rancidity. Before cooking