Study On The Preparation Technology Of Germination And Leaving Brown Rice

In this study,five kinds of rice fields in Guizhou were used as raw materials,and rice germination was carried out directly on the basis of traditional germination and brown rice production process,and the steaming process of steamed rice was used in the preparation process.In this paper,the soaking process,germination process,steaming process and drying process of germinated brown rice were optimized,and the optimum technological parameters for preparing germinated brown rice from embryo were determined,and then with the fine rice,brown rice for nutrients,aroma and health indicators and other quality analysis,the preparation of Guizhou local rice varieties with high nutritional value of the budding embryo brown rice has a positive significance.The main results are as follows:1、Soaking solution concentration selection:By measuring the effect of different concentrations of hydrogen peroxide(food grade)on the germination rate of rice,0.3% hydrogen peroxide(food grade)was used as the soaking solution.2、Using the Box-Behnken center combination test,γ-aminobutyric acid(GABA)as the response value,the immersion and germination process parameters were optimized,the best process parameters were:(1)Da li xiang: immersion temperature32℃,soaking time 9h,germination temperature 31℃,germination time22 h,under this condition,GABA content of up to 75.18mg/100g;(2)Jin ma zhan:immersion temperature31℃,soaking time 9h,germination temperature 30℃,germination time 21 h,under this condition germination of blanket brown rice GABA content of up to 61.33mg/100g;(3)Zhong you 177: soaking time 30℃,immersion time 9h,germination temperature 30℃,germination time 21 h,under this condition GABA content up to 57.81mg/100g;(4)Shuai you 63: soaking temperature 32℃,soaking time 8h,germination temperature 29 ℃,germination time 21 h,under this condition GABA content up to 50.77mg/100g;(5)Nei you 5H25: soaking temperature33℃,Soaking time 7h,germination temperature 30℃,germination time 21 h,underthis condition GABA content of up to 54.83mg/100 g.Among them,the content of GABA in Da li xiang was the highest in the germination and seed germination process.3、The four-level three-factor L9(34)orthogonal design was used to evaluate the steam and drying process with the sensory score as the evaluation index.The results showed that: steaming temperature 80℃,steaming time 15 min,steaming temperature and steaming temperature were studied.The results showed that the steaming temperature was 80℃,the steaming time was 15 minutes,Drying temperature of45℃,drying time of 3.5 hours,which Nei you 5H25 steaming time with the other four varieties slightly different steaming time of 10 minutes.Sensory evaluation of the total score of high and low sort: Da li xiang> Jin ma zhan> Zhong you 177> Shuai you 63> Nei you 5H25,The results showed that the quality of the seeds was higher than that of hybrid rice.4、The quality of the rice,brown rice and budding embryo brown rice for quality analysis,the results showed that:(1)In addition to the content of fat in brown rice was slightly higher than that of the same species,the protein,γ-aminobutyric acid,ash and Trace element content were significantly higher than brown rice,rice;Five germination and embryo laying brown rice prepared by Da li xiang had higher nutritive value.(2)Through the analysis of the amino acid composition,it was found the EAA composition pattern of the brown rice was more reasonable than that of the brown rice.The EAA composition model of high quality rice varieties Da li xiang and Jin ma zhan is more reasonable.(3)The results showed that the content and types of alkanes and aldehydes in the volatile components of rice and sprouting brown rice were relatively high;In addition,in the five kinds of germination and retention of brown rice in the detection of rice did not exist in the undecane,tridecane content is higher,the relative content of 10%;Compared with the rice,in addition to Da li xiang,the other four kinds of germination and emission of brown rice varieties of volatile ingredients have increased to varying degrees.(4)Pesticide residues and heavy metals in brown rice embryo bud products were detected,the Butachlor,Isoprothiolane,Cadmium and Inorganic arsenic content in the range of maximum residue,complywith the relevant provisions of the health index GB2762-2017 and GB2763-2016 in rice.