Li Yongfu;Cheng Xin;Shi Feng;Wang Li;Chen Zhengxing;Li Yanan;Wang Ren;Luo Xiaohu;Li Juan
发明人:
Li Yongfu,Cheng Xin,Shi Feng,Wang Li,Chen Zhengxing,Li Yanan,Wang Ren,Luo Xiaohu,Li Juan
申请号：
US201815891386
公开号：
US2018338514(A1)
申请日:
2018.02.08
申请国别(地区):
美国
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.
