Research and Development of functional Rice and its Food

Functional rice is a kind of rice product which has the physiological function of regulating human body and is suitable for ordinary people to eat, but not for the purpose of treating diseases. In addition to the seven nutrients necessary for human growth and development, such as protein, fat, carbohydrate, vitamin, mineral, water and cellulose, functional rice also contains some special ingredients that can regulate and balance the physiological function of the human body. it can enhance the physiological defense mechanism, prevent special diseases, delay aging and control physical strength and energy.

1. Processing methods of functional Rice

(1) the so-called biotransformation method is the use of microbial synthesis transformation method (such as selenium-enriched germanium yeast), or plant seed germination transformation method (such as selenium-enriched germanium bean sprout, brown rice sprout, malt), through its enrichment and biochemical action, the inorganic salts are transformed into organic components similar to the natural ones. This kind of organic ingredients, basically non-toxic, high physiological activity, easy to be absorbed by the human body, odor modification, and then using the corresponding technology to develop functional rice rich in certain physiologically active components. For example, the selenium-rich germanium rice processed by this method has significantly increased the contents of selenium, germanium, protein, vitamin B1 and vitamin B2, which is a good basic material for functional food. and it also contains a variety of physiological active components in yeast and bean sprouts (or brown rice sprouts, malt), so its physiological regulation function tends to be more perfect.

(2) spraying method this method extracts functional food components from food raw materials, makes functional food base materials, and then adds them to rice to make functional rice. During processing, some liquid or water-soluble, odorless functional food base materials can be prepared into a solution to spray rice. For example, a functional coated rice processing device can be used, that is, a protein or polysaccharide aqueous solution containing functional components can be added to the surface of the non-Amoy rice, which can be used as the coating solution.

Add it to the surface of Amoy-free rice and produce functional coated rice with balanced nutrients in a short time.

(3) the development of functional rice by molecular biology and biological genetic engineering is a systematic project, which involves many disciplines such as nutrition, physiology, microbiology, biochemistry and food engineering. The use of traditional breeding methods, gene mutation methods or high-tech technologies such as molecular biology and biological genetic engineering to research and develop anti-viral and anti-allergic functional rice products can prevent some viral infections and allergic diarrhea in children.

two。 Food types of functional rice

Rice starch functional food Rice starch is the main raw material of many functional foods. Rice starches from different sources or even from the same source often have very different properties before being processed and modified by physical and chemical methods. The creation of new natural starch germplasm resources with special functions will provide irreplaceable important raw materials for the development of new foods. Ricemic, a rice product from the Southern Research Center of the United States Department of Agriculture, is a successful example. Using rice flour as raw material, they first separated proteins, and then used heating and enzyme engineering processes to develop modified rice starch products that can 100% slow digestion and 50% speed up digestion and 50% slow digestion. This kind of food has been proved by clinical experiments to effectively reduce the sugar load and is expected to become a new type of food for patients with diabetes.

The fat substitute prepared by rice starch is very suitable for processing yogurt and dairy products that partially replace cream. It not only has the appearance and taste of cream, but also does not cause too much energy intake. The development of this product will undoubtedly bring good news to more and more obese patients. Belgian scientists have formally used modified starch in the production of cream-free cheese, low-fat ice cream, fat-free margarine, sauce and salad condiments, and achieved considerable economic and social benefits.

(2) Rice bran, a healthy food, accounts for about 5%-5.5% of rice quality. China is very rich in rice bran resources, with an annual output of more than 10 million tons, but most of the rice bran has not been reasonably utilized. Rice bran contains not only sugars, fats, proteins and vitamins, but also nearly 100 kinds of bioactive factors with various functions. Therefore, the research and development of rice bran at home and abroad is quite extensive and in-depth.

Rice bran oil. Rice bran oil not only contains more than 80% of unsaturated fatty acids such as linoleic acid, but also rich in nutrients such as oryzanol, vitamins, phospholipids and phytosterols. Therefore, rice bran oil is a kind of healthy edible oil, and its nutritional value exceeds that of soybean oil and rapeseed oil. The American Heart Association pointed out in a special report that rice bran oil can effectively relieve heart and brain diseases, and its effectiveness can reduce the concentration of low-density cholesterol in blood and increase high-density cholesterol. Studies have shown that the content of serum cholesterol can be reduced by 17% after eating rice bran oil for one week. In recent years, rice bran oil sells well in European and American markets, and its price is higher than traditional vegetable oils such as peanut oil and soybean oil, and is favored by consumers. In Thailand, a big rice producer, more than 40% of rice bran production is used to produce rice bran oil as cooking oil. In Japan, the price of defatted rice bran is higher than that of full-fat rice bran, which is beneficial to the development of rice bran oil industry.

Rice bran nutrients, nutritious drinks and nutritious fiber. The use of rich and comprehensive nutrients and dietary fiber in rice bran to develop nutritious and healthy food is the earliest rice bran food with the most products. Such as rice bran nutrient (RiceXTMSol-ubles) and rice bran nutrient fiber (RiceXTMFibercomplex) produced by American RiceXTM company.

Rice bran polysaccharides. Many kinds of rice bran polysaccharides can be obtained by different extraction processes, such as RBS, PBF-P, RBF-PM, MDP, RON, MGN-3 and so on. They all have significant anti-tumor, immune enhancement and hypoglycemic activities. Biological activity and health care function.

Rice bran ceramide. Rice bran ceramide is a functional ingredient refined from rice bran and rice germ by extraction. Ceramide has the effects of whitening, moisturizing and relieving symptoms of allergic dermatitis. At present, there are powder and liquid products containing more than 0.3% of rice bran ceramide in the Japanese market, which are used as important raw materials for beauty food. In the past, ceramide products were mainly taken from @ # @ 245chocolate, and the products were expensive.

Rice bran anti-cancer IP6 health products. IP6 is a trace component derived from phenanthrene in defatted rice bran, which has the function of inhibiting the production of lipid peroxidation in human body. In recent years, foreign studies have found that IP6 also has the effects of enhancing immunity and anti-cancer. FDA in the United States has confirmed its effectiveness, and has formed an IP6 market scale in the United States, with more than 100 kinds of products. To this end, Japan's Tsukiano Food Company has launched "IP6 rice bran extract" and "IP6 extract beverage" and other products.

(3) germinated brown rice products Japanese scholars found that brown rice germ could produce a large amount of γ-aminobutyric acid through self-decarboxylation, thus developed rice germ food rich in γ-aminobutyric acid. In recent years, a variety of germinated brown rice foods rich in γ-aminobutyric acid have formed a series of rice products, convenience foods, beverages and pastries in Japan. Germinated brown rice products include vacuum packaged germinated brown rice, various convenience foods, beverages and food additives with higher nutrient content, etc. Germinated brown rice and convenience food are staple food products, and the market prospect is very broad in China, a big country of rice consumption.

In a word, with the more and more in-depth use of clinical research and processing technology of the physiological efficacy of rice components, people will make full use of rice resources more widely and scientifically to further promote the technological development of rice processing industry. so that the rice processing industry will eventually become a new type of agricultural product processing industry that can produce high value-added products.