Germinate in warm water for about 20 hours with high-tech equipment, and then quickly dry at low temperature. According to reports, germinated rice is rich in nutrients, and its nutrient content is lower than that of simulated white rice, while protein, fat, vitamin B 1 and vitamin E are higher than that of white rice. Among them, IP-6 has strong antioxidant capacity, can be used as an adjuvant treatment for kidney calculi, reduce cholesterol and blood lipid, and has anticancer effect; Gamma-aminobutyric acid (GABA) has the functions of improving cerebral blood circulation, regulating blood pressure and calming the nerves. Especially germinated rice with fully activated enzymes in brown rice can lower blood pressure, stabilize nerves, improve liver and kidney function and inhibit cancer cells. Doctors believe that when γ -aminobutyric acid in human brain is insufficient, it is easy to cause mental anxiety or Alzheimer's disease.
Although brown rice has softened after germination, its taste is still slightly harder than that of white rice. Therefore, at the beginning of cooking, the ratio of germinated rice to white rice can be one to three, or the amount of water can be increased to 1.5 times when cooking, so as to avoid the trouble of too hard taste.
In 2000, Japan took the lead in developing germinated brown rice. The whole production process involved 47 patented technologies, which were popular in Japan, South Korea, Taiwan Province Province and other places. Germinated brown rice emits 0.5mm- 1mm golden buds per grain, and its GABA content is 40 times higher than that of milled rice and 20 times higher than that of germ, which is the healthiest staple food at present.