Changes Of Nutrients In The Germination Of Brown Rice And Development Of New Product

Nutrient components contents in brown rice after germination increase, such as reducing sugar, soluble protein, minerals, etc., which greatly increases the nutritional value of brown rice. Nowadays, the product of germinated brown rice is little in market. To make the germinated brown rice gain popularity, production and application, the paper studies the changes of nutrients in the germination of brown rice. A relatively high nutritional value of germinated brown rice is used as raw material for preparing noodles with germinated brown rice and milk tea with germinated brown rice, which is important to increase the added value of brown rice products.To study the change of nutrient components in brown rice before and after germination deeply, five kinds of brown rice were chosen in this study. The changes of germination rate, reducing sugar, starch, soluble protein, minerals(calcium, iron, potassium, magnesium, sodium, zinc) content of five kinds of brown rice during0-24hours in the simple germination condition were analyzed. The results showed that the germination rate increased gradually with the extension of germination time, and after18h, it was stable. Starch content decreased10.13%after germination. Reducing sugar content increased4034.67mg/100g after germination. Minerals(calcium, iron, potassium, magnesium, sodium, zinc) increased1.91、2.70、2.59、1.15、1.23、1.26times respectively. Soluble protein was not changed significantly. When brown rice germinated for the14-20h, the nutritional value of brown rice and germination efficiency was relatively high for a wide range of reference to the production and application of germinated brown rice.New products of germinated brown rice were also studied, and the brown rice, germinating for14h, was used as raw material. The results of the preparation of noodles with germinated brown rice showed that when moisture content was35%, and supplementary material content was1%, and the proportion between white rice and germinated brown rice was7:3, the rice sensory score was the highest,and rice cooking loss rate and cooked broken rate were the lowest, and water absorption rate was moderate. When the proportion between white rice and germinated brown rice was7:3, and supplementary material content was1%, and moisture content was40%, the rice quality was the best. At the same time, rice cooking loss rate and cooked broken rate were the smallest, and water absorption rate was moderate.The processing conditions of milk tea with germinated brown rice were also studied. The results of single factor and orthogonal experiments showed that when black tea was1%,and whole milk powder was8%, and white sugar was8%,and β-cyclodextrin was0.6%,and alginate was0.06%, and CMC-Na was0.04%,and germinated brown rice was0.05g, the colour and lustre of milk tea was uniform, ivory with obvious reddish brown, and flavor, incense and sweet was full-bodied, with germinated brown rice fragrance, sweet and delicious. Most importantly, its nutrition was rich.