The Adaptive Researches On Early Indica Raw Materials Of Germinated Brown Rice

Germinated brown rice as one kind function of rice deep-processing products, is the product of the nutritional value higher than brown rice and polished rice's. At the same time, the proportion of cultivated area of indica rice in rice can not be ignored. In this thesis,20kinds of early indica rice widely grown in Hunan Province and their germination were studied. And then filter out the indica rice raw materials suitable as the germinated brown rice. The studies were great significance to improve the value-added of indica rice.First, the optimal soaking process of early indica rice was studied, the resulting about the water consumption in soaking, soaking temperature, soaking time, the concentration soaking in GA3and Ca2+and Ca2++GA3of optimal brown were:water addition of more than8times the brown rice;soaking temperature was30℃; the soaking time was10h; the gibberellin concentration was1.0mmol/L, the optimal concentration of Ca2+was0.1mmol/L, the optimal concentration Ca2+and GA3concentration was1.0mmol/L and0.1mmol/L.Under the optimal soaking conditions, the germination rate of indica rice germination of Zhuliangyou608and Jinyou233and Zhuliangyou268were the highest up to99%.Second, the rice qualities of20kinds of early indica rice brown rice were studied, including the roughness, length-width ratio, chalk percentage, basic water. The resluts showed that the grain length and chalk percentage of indica rice was a significant negative correlation and the correlation coefficient was-0.524; the grain width and chalk percentage was very significant positive correlation, the correlation coefficient was0.735; the length-width ratio and chalk percentage was very significant negative correlation,the correlation coefficient was-0.669. The same time, the reducing sugar content of brown rice increased significantly, while the total sugar content was decreasing. The germinated brown rice moisture content must be controlled at around13.5%was helpful for reducing the crackle ratio. The trend of increase or decrease the protein content in brown rice after germination were differences due to species, while the GABA content in germinated brown rice samples increased significantly.The cooking quality of brown rice and germinated brown rice were determined with RVA and near infrared spectroscopy. The correlation analysis by SPSS showed that the amylose peak viscosity with final viscosity and breakdown and final viscosity and retrogradation value and pasting temperature was very significant negative correlation, with the peak viscosity time was highly significant positive correlation; minus away value with pasting temperature was very significant negative correlation. The reducing sugar content only with the appearance of the structure and sensory evaluation scores were significantly negatively correlated.The larger recovery coefficient of variation of hardness, viscosity, elasticity, chewiness, cohesiveness of rice texture parameters indicated that the textural properties between the species were differences. The correlation analysis of part of the cooking quality and its rice texture characteristics of germinated brown rice showed that the gel consistency and flexibility with cohesiveness was a significant positive correlation.Final, according the standard:the slender grain shape (length-width ratio≥3.0), chalk percentage (≤40%), roughness (≥71%), germination rate (≥90%). sensory evaluation (total points≥80) and multiple rice varieties, Xiangzaoxian45, Hualiangyou164, T-excellent167were more suitable for the raw materials of the germinated brown rice.