Study On Improving The Cooking Properties Of Germinated Brown Rice

Brown rice is rich in nutrition, but is not accepted by most consumers because the desired cooking time is too long and texture is poorer. By comparison, germinated brown rice maintain the nutrition compositions of brown rice to the maximum extent and shorten the cooking time, and to a certain extent, improved its taste, become the focus of the science. Study on germinated brown rice as raw material and the results about different conditions of cooking performance improvement, including germination conditions, microwave, ultrasonic treatment and fiber enzyme on the cooking. After this three ways of dealing with the germinated brown rice expansion rate, water absorption rate, solids content, transmittance, iodine blue value and rice sensory evaluation index, obtained by cellulose treatment of germinated brown rice cooking quality improvement effect best. In cellulose concentration was lug/ml, pH5, a temperature of50DEG C, time for the60min condition, the germinated brown rice expansion rate of167%,a water absorption rate for246%, solids content for0.1279g, light transmittance of1.1, iodine-blue value is0.134, the sensory evaluation score of38. Germinated brown rice as raw material development rice milk drinks, process:brown rice germination deploymentâ†'refinerâ†'hydrolysisâ†'slurry of residue separation theâ†'the homogenizationâ†'bottling, sealingâ†'cooling sterilization; Adding0.15%alginatesodium and0.15%xanthan gum in drinks, can drinks to maintain good stability; germinated brown rice drink white, meters flavor, uniform texture, free of impurities; physical and chemical properties and microbiological indicators comply with the relevant standards of beverage products.