Researches On The Changes Of The Active Material In Different Processing Of Brown Rice And The Process Of Rich Gamma-aminobutyric Acid Brown Rice Noodles

Brown rice is a kind of rice which only through hulling processing without grinding process of rice. The brown rice contains rich active substances, such as oryzanol, gamma-aminobutyric acid (GABA), alkyl resorcinol, tocopherol, etc.,which makes it has the very high nutritional value and health care efficacy. Brown rice is more likely than white rice to preservation. But a high fiber content in brown rice lead to the taste of rough after cooking. It is very important to choose the right means of processing for improving the quality of brown rice to eat and maximum retention bioactive substances in brown rice. This paper made a quantitative analysis of active substances in brown rice, and compared the influence of different processing methods for brown rice active substance content, and studied a kind of brown rice noodle which contains rich GABA. The research conclusion of this article has important reference value to guide the processing and utilization of brown rice and develop functional products of brown rice with abundant active substances.The full text research contents and results are as follows.1、The establishment of the quantitative analysis of active substances for brown rice.The article has established the spectrophotometry of GABA in brown rice. This method of relative standard deviation was 0.234%, the average recovery was 96.64%. And it has also established the spectrophotometry of alkylresorcinol in brown rice. This method of relative standard deviation was 0.24%, the average recovery was 99.47%. In addition to that, it also established the uv-spectrophotometry of oryzanol, Goni-spectrophotometric method of resistant starch and the complexometry of phytic acid. The content of GABA in the early indica rice is 0.482 mg/g, the content of alkyl resorcinol is 181μg/g, the content of oryzanol is 0.350 mg/g, the content of resistant starch is 112.8 mg/g, the content of phytic acid is 2.7 mg/g.2、The influence of active substances in brown rice after extrusion, cooking, rice noodle processing.This part focuses on the influence of the main active regularity in brown rice after treatment by extrusion, cooking and fermentation noodle processing. The experimental results show that, GABA loss rate of 26.92% after extrusion, oryzanol content increased by 7.14% and the loss rate of resistant starch is 25.09%. GABA loss rate of 64.05% after cooking, the loss rate of oryzanol is 59.14% and the loss rate of resistant starch is 59.84%. GABA loss rate of 50.5% after natural fermented rice noodle, the loss rate of oryzanol is 3.43% and the loss rate of resistant starch is 5.59%.The article also studies the change law of GABA content in brown rice during natural fermentation in 96 h. It shows that, with the extension of fermentation time, the content of GABA by the starting point of 0.482 mg/g up to 1.56～1.728 mg/g. By contrast, the content of oryzanol had no obvious change.3、The research of process of fermented brown rice noodle rich in GABA.This part based on the production process of fermented rice noodle and with brown rice as raw material and with plant lactobacillus as fermentation strains. Than studied the fermentation time, quantity, fermentation temperature on the influence law of GABA content in brown rice noodles. The optimized fermentation parameters were as follows:fermentation time 52h, inoculation amount of plant lactobacillus 2%, culture temperature 40℃. Under this condition the content of GABA acid was 3.14 mg/g. The rice noodle was endowed with strong lactic acid fermentation.