Method for improving the cooking quality of brown rice by lactic acid bacteria fermentation
The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.
Jiangnan University
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A23L A23L A23V
inventional inventional additional
Yongfu Yanan Zhengxing Xiaohu Juan Ren Li Xin Feng
Li Li Chen Luo Li Wang Wang Cheng Shi