Study On Processing Technology Of Germinated Brown Rice Mochi

Mochi is a kind of leisure food and make from glutinous rice flour,because of its unique viscoelastic,glutinous smooth mouthfeel is loved by people,has a broad consumer market.In this paper,the germinated brown rice used in the processing of the mochi.The purpose of the study was improve the nutrition quality of traditional mochi,to develop a feature leisure food of germinated brown rice.This way initiate new approach on the comprehensive utilizaiton of germinated brown rice.1.Research on physical-chemical characteristics of germinated brown rice powder of different particle size.Based on microstructure observation,when the particle size reaches 200 mesh particle have an irregular and serrated border,surface pattern began to change,particle size range is divided into 40~80 mesh,80~160 mesh,160~200 mesh,200~300 mesh.With the decrease of the granularity of germinated brown rice powder,the white index increased,color is improved.With the power diameter reduced,the content of amylose of germinated brown rice powder increased,while the content of starch increased then decreased.With the power diameter reduced mineral element have a greater increased,iron content increased most significantly,risen more than 3 times.Different particle size has little effect on the total amino acid content of germinated brown rice powder,but improve the amino acid composition model to some extent.The content of GABA increased from 33.79 mg per 100 g to 43.62 mg per 100 g,rose by 29.12%.2.Research on processing properties of germinated brown rice powder of different particle size.With the germinated brown rice power diameter reduced,water-holding capacity,solubility,swelling power increased,Water holding capacity and swelling degree after 160 mesh was no significant difference(p>0.05).while transmittance,freeze-thaw stability,retrogradation reduced.Apparent viscosity increased then decreased,and at 160~200 mesh screen is the highest.Germinated brown rice flour paste was pseudoplastic fluid.3.The formula optimization of germinated brown rice mochi.According to physicalchemical characteristics,processing properties of different particle size of germinated brown rice powder and the characteristics of the product itself chose 160~200 mesh germinated brown rice powder to optimize the formulation of germinated brown rice.Through single factor experiment and response surface optimization the optimal formula of germinated brown rice mochi were asfollows: germinated brown rice power 28%,water 94%,malt syrup 186%.The cooking time of the germinated brown rice mochi were studied on the basis of optimal formula,the optimum cooking time was 25 min.And the quality index of final product were determined,product quality can reach national standard requirements.The content of GABA reached to 8.0 mg per100 g more higher than 5.8 mg per 100 g which is tradition mochi.4.Study on retrogradation properties of germinated brown rice mochi.Hardness,chewiness of germinated brown rice mochi and traditional mochi shows ascendant trend with the extension of storage time,while elastic,moisture content,soluble starch content in the declining trend,structure parameters with moisture and soluble starch content has the extremely significant correlation(p<0.01).the early stage retrogradation was caused by moisture loss and the recrystal of amylose molecular,the later stage retrogradation was caused by the recrystal of amylopectin molecular.