Brown rice enzyme as well as preparation method and application thereof
The invention belongs to the technical field of fermentation, and particularly provides a brown rice enzyme which comprises rice milk, a complex enzyme preparation and a complex microbial inoculant, the rice milk comprises brown rice and water in a mass ratio of 1: 4; based on the mass of brown rice...
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| creator | YANG ZHI JIANG ANNA DU WEIYAO XIAO DENGCHENG HUANG JUAN ZHAN YIYANG |
| description | The invention belongs to the technical field of fermentation, and particularly provides a brown rice enzyme which comprises rice milk, a complex enzyme preparation and a complex microbial inoculant, the rice milk comprises brown rice and water in a mass ratio of 1: 4; based on the mass of brown rice, the compound enzyme preparation comprises high-temperature amylase with the enzyme activity of 180-220 u/g and glucoamylase with the enzyme activity of 280-320 u/g; the complex microbial inoculants comprise 1% of acetic acid bacteria, 0.8% of saccharomycetes and 1.2% of lactic acid bacteria according to the mass of the rice milk. The invention also provides a preparation method of the brown rice enzyme, the germinated brown rice is subjected to enzymolysis and fermentation by adopting a complex enzyme preparation and a complex microbial inoculant, and the obtained brown rice enzyme is rich in functional components such as vitamin B1, vitamin B2, glucaric acid-1, 4-lactone (DSL) and gamma-aminobutyric acid, so tha |
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The invention also provides a preparation method of the brown rice enzyme, the germinated brown rice is subjected to enzymolysis and fermentation by adopting a complex enzyme preparation and a complex microbial inoculant, and the obtained brown rice enzyme is rich in functional components such as vitamin B1, vitamin B2, glucaric acid-1, 4-lactone (DSL) and gamma-aminobutyric acid, so tha</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231124&DB=EPODOC&CC=CN&NR=117099946A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231124&DB=EPODOC&CC=CN&NR=117099946A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG ZHI</creatorcontrib><creatorcontrib>JIANG ANNA</creatorcontrib><creatorcontrib>DU WEIYAO</creatorcontrib><creatorcontrib>XIAO DENGCHENG</creatorcontrib><creatorcontrib>HUANG JUAN</creatorcontrib><creatorcontrib>ZHAN YIYANG</creatorcontrib><title>Brown rice enzyme as well as preparation method and application thereof</title><description>The invention belongs to the technical field of fermentation, and particularly provides a brown rice enzyme which comprises rice milk, a complex enzyme preparation and a complex microbial inoculant, the rice milk comprises brown rice and water in a mass ratio of 1: 4; based on the mass of brown rice, the compound enzyme preparation comprises high-temperature amylase with the enzyme activity of 180-220 u/g and glucoamylase with the enzyme activity of 280-320 u/g; the complex microbial inoculants comprise 1% of acetic acid bacteria, 0.8% of saccharomycetes and 1.2% of lactic acid bacteria according to the mass of the rice milk. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Brown rice enzyme as well as preparation method and application thereof |
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