Studies On Storage Characteristic Of Germinated Brown Rice And Development Of Nutritional Powder

Germinated brown rice has a high nutritional value, which cotains not only the basic nutrients, but also is rich in a variety of functional components beneficial to human health. Now the research of germinated brown rice mainly focus on the optimization of germination condition and the enrichment of functional components, the drying methods and storage methods of germinated brown rice have been rarely reported. In this dessertation the effects of different hot-air drying temperature on the quality of geminated brown rice were investigatied, further the effects of different storage temperature, packaging methods and different moisture on nutritional quality, cooking characteristics and volatile components of germinated brown rice were observed and analyed. The formula of nutritional powder containing germinated brown rice rich in GABA and green tea was designed and its product was developed. In this dissertation, the major working and findings were summarized as follows:1. Germinated brown rice were dried at50℃,55℃,60℃,65℃,70℃,75℃hot air temperature to reduce its moisture content to14%±0.5%. Effects of drying temperature on nutrients and cooking quality of germinated brown rice were investigated. The results showed that during the drying process the reducing sugars, soluble proteins, GABA contents in germinated brown rice and viscosity of cooked germinated brown rice decreased as drying temperature rised. The contents of fatty acids, amylose in germinated brown rice and textural properties of hardness, springness, cohesiveness, chewiness and gumminess of germinated brown rice increased. The free amino acid content showed a trend of first increased and then decreased under different drying temperature. Therefore, low tempetature drying could keep the quality of germinated brown rice.2. Effects of different packageing methods (Paper bag packaging, PE packaging, modified atmosphere packaging, Nano packaging,) and storage temperature on the quality of geminated brown rice with moisture content of14%±0.5%were investigated. The results showed that the contents of protein, free amino acid, GABA in germinated brown rice and pH value decreased over storage time. The contents of fatty acid, amylase in germinated brown rice and water absorption increased. The reducing sugar content increased at low storage temperature of4℃, and under high temperature the content showed a trend of first increased and then decreased. Low temperature could inhibit qualities of germination brown rice declined. Modified atmosphere packaging was better than PE, Nano-packaging, the effect of paper bag packaging was the worst. After6months storage, the number of volatile components increased, aldehyde and acid content of volatile components increased.3. Effects of different packaging methods (CO2filling packaging, N2filling packaging, PE packaging, Nano packaging and paper bag packaging) on the quality of geminated brown rice with high moisture content was analyzed. The results indicated that the modified atmosphere packaging and Nano-packaging could delay the quality deterioration of germinated brown rice, and N2filling packaging was the best storage method, CO2filling packaging and Nano-packaging followed. Paper bag packaging had no effect on the quality preservation.4. Effects of extrusion and superfine grinding on the physiochemical properties of germinated brown rice were investigated. The soluble carbohydrate contents, the indexes of water absorbility and water solubility of extruded germinated brown rice were1.80,1.13and5.45times higher than those of unextruded respectively. After superfine grinding, the GABA, soluble protein and soluble carblhydrate contents increased36.0%,9.94%,50.0%compared with before the superfine grinding, the water soluble and water absorption also increased51.0%,25.14%.5. The formula and product of nutritional powder containing germinated brown rice rich in GABA ang green tea were designed and developed.The results showed that the basic ingredients of the nutritional powder were:germinated brown rice powed43%, tea powed30%, milk powder10%and mix wheat flour17%. The maximum predicted value of sensory evaluation reached6.99. This formula of nutritional powder was riched in GABA and other multiple nutrients. The product has nice mouth-feel and good reconstituability and mobility.