Basic Research On Germinated Brown Rice Craft

The thesis mainly studied on sprouting processing in the production of thegerminated brown rice, which was a part of the cooperative project "A Study ofGerminated Brown Rice Production Craft". It comprises the choice of material,disposal before germinating, parameter's optimize and the control of germinatedtermination.The brown rice not only contains a lot of protein fat vitamin and mineral, butalso it contains much longevity gene such as vitamin E, sub-oleic acid and overoxygenation enzyme and so on. Along with people's attention to nutrition andhealthy, multi-nutrition and functionality that brown rice contains are interestedby more and more people. So eating brown rice is advocated by many countries.But it is bad for people's eating because the brown rice contains many fibrins andthere are many nutriments that can not be used by our bodies. Therefore weshould carry deep processing to brown rice. By improving it's append value andreforming its mouth feel, make it become products that people can eat.The brown rice can soften the cortex while sprouting, increase the content ofthe nutriment among them, can also lower and plant in addition Content of acid.Brown rice becomes germinated brown rice by sprouting, which can improve itseating and cooking. And its nutritive value is far higher than the ordinary brownrice. Germinated brown rice as one new-type functional food, have widedevelopment prospect.This thesis has carried basic research on the production technology of brownrice. The main work and conclusion are as follows:1) Have carried on research to the raw materials brown rice. Having studiedthe chemical composition of the raw materials brown rice, physics makes up andthe characteristic of craft correlated with sprouting. Because the raw materialsbrown rice for sprouting is different from the general brown rice, so we putforward a set of evaluation index and method of testing according toGB/T18810-2002. And make the quality level of the raw materials brown riceaccording to the result of the test.2) Studied the influence to the brown rice's burgeon after temperaturedisposal. Observed the brown rice's microcosmic structure and studied soppingcapability and germinated trait. By cross testing we received that the temperature50℃, the time one hour.3) Studied the influence of marinating to the brown rice's burgeon. Probeinto brown rice's soaking law of absorbing water under different temperature, andthe influence of soak time and temperature to the brown rice's sprout. We got theconclusion: the soak time 16~20 hour and the temperature 20℃~25℃.4) Have studied the influence of calcium ion on the sprouting of the brownrice. Study the change law of deoxidized sugar and starch under the circumstancesthat the calcium ion of different density is dealt with separately, and draw theconclusion that low calcium ion of density is benefit to the brown rice's sprout.The density of calcium ion is 0.5mmol/L.5) Have carried on research to the course of absorbing water of the brownrice. Get the law of absorbing water of the brown rice by test method. And set upthe model of absorbing water of the brown rice according to Peleg formula.Receive its return equation through least square method. This model can expressthe content of moisture in the course of absorbing water of the brown riceeffectively.6) Have carried on research to the course of sprouting. The change law of thematerial in the course has been studied during sprouting. Have set up the modelthat brown rice sprouts with the index of content of amino nitrogen, deoxidizedsugar and soak temperature, train time , train temperature as the factor. Design theexperiment through three-factor and three-level BOX center compound plan.Analyzed the main factor of the model and also optimized the craft of sprouting.