Study On Calcium-eniched Germinated Brown Rice And Application Of Its Instant Rice

Brown rice(BR) is the unpolished white rice that contains the germ and cortex, which is one of the most important raw in whole grain foods. It removes bran layers and germ of rice in current machining program, resulting in it cannot be germinated. It’s a waste of edible resources. After germination and calcium-enriched processing, the nutritional content of BR is much higher than white rice. It makes BR has significant health benefits and a huge market prospects. Based on calcium-enriched germination process, the nutritional value and improving the quality after germination, as well as our body calcium deficiency situation, this study developed an instant germinated brown rice(GBR), which can enhance nutrition, improve quality and adapt to eat. According to calcium-enriched GBR,this paper made the following research:1. Optimization of calcium-enriched GBR germination processMade one factor experiments of soaking temperature, soaking time, germination temperature, germination time, effect of calcium concentration on(γ-aminobutyric acid,GABA) production and calcium content, used orthogonal experiment and response surface analysis(RSA). Based on the experiments, selected the germination temperature,germination time and the calcium concentration in the study, the GABA accumulation and calcium content as experimental indexes,to analyze the interaction between the factors and get significant regression equation;After analyzed by Design-Expert software, taking into account the results of feasibility,factors were corrected: three-factor corrected to 35 ℃, 24.2h, 0.5%, in the correction factor experiment, the cumulative amount of GABA reached 132.56mg/100 g, the calcium content reached 212.68mg/100 g. After verifying the model test results relative error between the actual and predicted values were 1.38% and 1.49%, so the equation can accurately reflect the effect of screened factors to GABA generation amount and calcium content.2. Analysis of nutritional characteristics and physicochemical properties on calcium-enriched GBRChanges of nutrient content after calcium-enriched processing for BR is: Calcium-enriched affects the water absorption of BR, the water absorption of calcium-enriched GBR is faster than the blank; The free amino acids in BR was 0.88mg/g,increasing 0.19mg/g and 0.26mg/g after germination and calcium-enriched germination respectively; During germination, lysine content increase to 166.6μg/g after calcium-enriched germination,it increased 55.45μg/g and 13.15μg/g comparing with BR and GBR respectively; The amount of soluble protein accumulation is 2.63mg/100 g after calcium-enriched germination, it was 0.12 mg/100 g more than GBR; The loss rate of dry substance was increased 2.35 percentage points when it germinated to 24h; In the germination process, the dietary fiber(DF) content increased slowly. In summary, the nutritional value of BR after calcium-enriched germination has increased.The luminousness of GBR, BR was 0.39 and 0.30, which decreased 30.0% after germination;The luminousness was 0.40,increasing 33.3% after calcium-enriched germination.Lixiviation water percentage was 46.3%, but it decreased to 32.5% and 29.1% after germination and calcium-enriched germination,which were reduced 13.8 and 17.2 percentage points.It means the freeze-thawed stability is enhanced significant after calcium-enriched germination; In early germination time,the volume percentage of BR changed fast, but changed gentle in later time as well as germination and calcium-enriched germination;the retrogradation of BR is worse than calcium-enriched GBR and GBR, this proves that the poor chemical properties of starch on BR, aging rate of starch is fast. Only after germination, is conducive to processing and consumption; By the calcium-enriched processing, starch properties have improved.Amylase activity of BR increased after germination,it’s much better after calcium-enriched processing.3. Quality improvement on calcium-enriched GBRBy cooking process experiments concluded, the soaking time is 60 min, the proportion of ratio rice is 0.8:1, rice and water ratio is 1:1.2, the steaming time is 40min; Through the enzyme screening, selected cellulose enzyme to improve the quality.Its enzymatic univariate optimal conditions is:concentration 1.0mg/m L,time 90 min, temperature 50℃, solid-liquid ratio 1:2,p H value is 5.0.Concluded quality after evaluation: there were significant differences in meal rate of calcium-enriched GBR between BR and white rice;the volume expansion rate of calcium-enriched GBR is moderate, wihle BR is less than WR in it;solids content of BR is much higher than other types of rice, it resulted in a high nutrient turnover rates;alkali spreading value of GBR is less than WR,which means the gelatinization temperature of GBR is relatively high,and need a longer cooking time.so we also need more cooking time on calcium-enriched GBR.4. Storage characteristics and prediction of shelf-life on calcium-enriched instant riceCalcium-enriched instant GBR has structure features of suitable hardness, chewiness and preferable flexibility;Flexibility of calcium-enriched instant rice decreased by the extension of germination time, so quality characteristics would affected by germination time. The change of hardness in white instant rice is quicker than calcium-enriched instant GBR, so white instant rice is easier to aging. On trial, the bacteria number of GBR is higher, but the number of it changes to 0cfu/g after cooking. Got the prediction model of shelf-life by acid value and by peroxide value.The article was made based on current research, which possesses the following innovations:(1) Technological innovation: optimized calcium-enriched germination process of BR, and research the effect of calcium concentration on calcium-enriched content and GABA accumulation;(2) Product innovation: apply calcium-enriched GBR to the instant rice.