| Germinated brown rice has many functions, its body contains a lot of beneficial ingredients, both in terms of health and nutrition for the human body is very good, the study of germinated brown rice is more and more rich, the content of the involved is becoming more and more widely, germinated brown rice has natural health function to human body health benefit is remarkable. This study of late indica 13 germinated brown rice and star 2 germinated brown rice was studied, and the brown rice sprout after in vivo antioxidant activity changes, the germinated brown rice storage condition changes impact on the quality and germinated brown rice lactic acid beverage were studied.This thesis experiments to xiang late indica 13 and star 2 two rice varieties as raw materials, adopting rapid germination technology laboratory, brown rice, research of brown rice germination respectively 0,4,6,8,10,12,14 and 16 h the antioxidant activity of change, the antioxidant activity is a combination of six kinds of methods, in order to fully reflect the antioxidant activity of germinated brown rice, including taking QingChuFa DPPH free radicals, iron ion reduction force measurement (FRAP), the determination of hydroxyl radical (OH), fluorescence (ORAC), determination of total antioxidant capacity (ABTS) and lipid oxidation six oxidation method. The results show that with brown rice sprout, and its antioxidant activity in the body material in change, this change will reach a best state, in the process of hunan late indica 14h of brown rice germination and xiaowang tiankong888 number 12 h of brown rice germination antioxidant activity is best.Secondly, choosing antioxidant capacity relatively well xiang late indica 13 14 h and brown rice bud star 2 samples of germinated brown rice germinating 12h, respectively to study the in refrigerated (4℃), freeze (-18℃) and room temperature (20℃) conditions under the condition of different storage time of antioxidant activity. The results show that with the extension of storage time, the various properties of germinated brown rice to stabilise, antioxidant activity first fall later, tend to be stable state, and for the study of the variation law of germinated brown rice after in vitro activity provide a theoretical reference.Finally, work out lactic acid beverage, this germinated brown rice used in lactic acid beverage or germinated brown rice slurry under different conditions of pretreatment, including 70℃,75 ℃ and 80℃ of prepaste pretreatment, baked lmin, 5min and 8min, the intensity of A, B, C, D, E and F (shear force corresponding to 10000 RPM,13000 RPM,16000 RPM,19000 RPM,22000 RPM,25000 RPM) of homogeneous pretreatment, type A, B and C enzyme pretreatment method. For different pretreatment of the sample do sensory evaluation, the results show that the germinated brown rice 120 ℃ baking 5min and prepaste 80 samples of the best products, the product for lactic acid bacteria living bacterium number determination, stability, analysis and related analysis, the results show that the prepaste 80℃ and 120℃ baking 5min the pretreatment of the product status, taste the best. For the above two best product quality analysis and determination of each index, the experimental results show that the prepaste 80 ℃ and 120℃ baking 5min products were analyzed, and concluded that 80℃ prepaste products of basic component of protein, starch, fat and moisture content respectively:3.50±0.10 g/100 ml,0.50±0.01 g/100 ml and 3.47±0.06 g/100ml and 0.14±0.00 g/100 ml; 120℃ baking 5min products in the basic composition of protein, starch, fat and moisture content respectively:3.67± 0.15 g/100 ml and 0.42±0.02 g/100 ml,3.33±0.15 g/100 ml and 0.11 ±0.00 g/100 ml. On product quality analysis prepaste 80℃ product of lactic acid bacteria number, centrifugal stratified rate, pH, acidity, respectively:116.33±3.21M/ml,12.67±0.15%, 4.60 ±0.01,4.70±0.26;Lactic acid bacteria in the 120℃ baking 5min products, centrifugal stratified rate, pH, acidity, respectively is:109.67±3.06M/ml,3.75 ±0.01%,6.69±0.04,5.50±0.20. |
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