Study On The Germinated Brown Rice Preparation And Its Technological Process Of Lactic Acid Fermentation

Germinated brown rice is composed of germ and endosperm including bran. Compared to the brown rice and milled rice, it contains not only rich vitamin A, B, E and mineral matters, such as potassium, iron, zinc and so on, but also various ingredients which are helpful to the human health and disease prevention. Especially, the y-aminobutyric acid (GABA) and inositol hexaphosphat(IP6) are two of the most important nutritional components. Effects of different rice cultivars on GABA production in germinated brown rice were discussed. High GABA production cultivars were selected in the thesis. Correlation between GABA in germinated brown rice and nitrogen compounds in brown rice was analyzed. Germinated brown rice processing and components changes during germination were studied. Based on above researches, the nutritional yoghurt with germinated brown rice as its main material was developed, which could provide reference for the development of functional foods in the future. The all results were as follows:(1)GABA production differences among ten main cultivars in Fujian were researched. The results showed that different amounts of GABA were generated by various cultivars, which were at the significant levels. The cultivar producing the highest GABA of 53.06mg/100g dry weight was called "Shanyou A". With the GABA generation of 44.58mg/100g dry weight, the cultivar of "D Qibaoyou 527" followed. These two cultivars can be used as materials in developing functional foods of rich GABA.(2)Correlation between GABA in germinated brown rice and nitrogen compounds in brown rice was analyzed. The results indicated that GABA production in germinated brown rice was significantly and positively correlated with glutamic acid content in brown rice (r=0.800). Brown rice with higher glutamic acid tended to produce more GABA. Therefore, the glutamic acid content in rice can be utilized to forecast the amount of GABA after its germination. The GABA content also showed a positive correlation with total amino acid and essential amino acid.(3)Water absorbability of brown rice at different soaking temperature was discussed. The results showed that brown rice absorbed water quickly at the 25 ℃ and 30 ℃. After 16h—20h soaking, its water absorbability reached 25 %—27 % and it tended to be stable.(4)Effects of soaking and germinating on germination rate were researched respectively. In former 16 hours, germination rate increased with soaking temperature enhancing. Then it dropped after reaching the maximum, if the soaking time prolonged.