Study Of Varieties Screening For Black Rice And Black Rice Beverage

Black rice not only has abundant nutritional components but also riches in bioactive components such as anthocyanins and flavonoids. Black rice has anti-aging and prophylactic function. In order to make full use of black rice resource in our country and make further progress on the utilization ratio. The thesis of variety screening for black rice and study on black rice beverage was developed.Anthocyanins content in black rice was determined by pH-differential method. The anthocyanin content of P1was0.632mg/g. The pigment stability of P4, analysed by colorimetry and pigment degradation kinetics, was best. P4was selected as the appropriate cultivars for making black rice beverage.The enzymatic hydrolysis condition was optimized by single factor test and response surface analysis:enzyme quantity of a-amylase is0.30μL/g, enzyme quantity of β-amylase is0.56μL/g, time205min, temperature54℃. The DE value can achieved49.099%under this condition.The quantity range of additive was optimized by single factor test:0.2%≤2,3-dihydroxypropyl octadecanoate≤0.4%,0.1%≤sucrose ester≤0.2%,0.02%≤xanthan gum≤0.04%,0.1%≤CMC-Na≤0.2%. The quantity of additive was optimized simplicity barycenter design:2,3-dihydroxypropyl. octadecanoate0.1478%, sucrose ester0.0761%, xanthan gum0.014%, CMC-Na0.056%.The sensory evaluation showed that the sensory evaluation, staff degree focuses on each index, the black rice beverage, colour and lustre is factor sensory evaluation focus first, followed by the organization, and then is the taste and aroma. Through fuzzy sensory evaluation shows that adding3.5%sugar.The antioxidant activities of black rice beverage were evaluated by some different vitro antioxidant methods. During all of the antioxidant systems studied in this paper include antioxidant ability during reducing power. Scavening activity of black rice beverage against·OH free radical, DPPH radical, black rice beverage had the best antioxidant activities.