发芽糙米系列产品，包含棕色发芽糙米、黑色发芽黑、发芽糙米粉、发芽黑米粉，国内专利产品家用糙米发芽机

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After sprouting, the nutritional content of sprouted brown rice is much higher than that of ordinary brown rice. The main differences are as follows: the content of GABA, an amino acid, is 2-4 times that of ordinary brown rice; Insoluble dietary fiber in brown rice is converted into soluble dietary fiber; 20-30% of the starch in the original large-molecule structure of brown rice is enzymatically hydrolyzed into single-molecule structure glucose; These changes make sprouted brown rice not only taste better than brown rice, but also have higher nutritional value, are more easily accepted by consumers, and are more conducive to improving market acceptance.