Study On Craft Of Germinated Brown Rice

Based on the experiment with the high-quality brown rice as its main material, produced by long paddy, which was called "FengYou", it had been investigated that parameter like soaking time, soaking temperature, germination time, and germination temperature, had a certain influence on the germination rate of brown rice. The absorbability of brown rice was related to the time and temperature in the process of soaking. According to perpendicular experiments, the optimum germination conditions were: soaking temperature 28℃ soaking time 24 hours, germination temperature 32℃, germination time 24 hours. By using technological parameters, brown rice had a germination rate higher than 90% and were rich in γ-amino-butyric-acid. The average content of y-amino-butyric-acid in brown rice products was more than 196.3mg per 100g by Amino Acid analyzer.Aim at the key problem in low flavor quality of the germinant brown rice through the technology of dipping in, conceived the new method that a kind of improving the flavor quality of the germinant brown rice—the method of absorbing water little by little, and investigated the craft parameter of that. The main results are as following: When the initial containing water rate was during 15-18% of the brown rice, the absorbing speed was lower than 0.5% per hour. And when the containing water rate was during 18—24% of the brown rice, the absorbing speed was lower than 0.5-1.2% per hour. When using the natural drying, the increase of the cracking rate was less than 3% during the containing water rate was during 15%, and the containing water rate of the initial brown rice was during 24%, and GABA was 177mg per 100g. when laying in two hour in 30℃.The flavor quality of the refined rice through grinding the germinant brown rice using the new method evidently enhanced.Including designed it is fit for the necessary device ( sprouting ware ) and the packing of germinated brown rice .