Li Wang;Yanan Li;Juan Li;Xiaohu Luo;Yongfu Li;Xin Cheng;Zhengxing Chen;Ren Wang;Feng Shi
发明人:
Yongfu Li,Xin Cheng,Feng Shi,Li Wang,Zhengxing Chen,Yanan Li,Ren Wang,Xiaohu Luo,Juan Li
申请号：
US15891386
公开号：
US20180338514A1
申请日:
2018.02.08
申请国别(地区):
US
年份:
2018
代理人:
摘要：
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.
