| Anthocyanin-enriched Germinated Instant Black Porridge was produced by using the anthocyanin-enriched excellent germinated black rice to further deep processing. Black rice seed coat is a natural pigment anthocyanin, which has the effects of antioxidant, anti-inflammatory, anti-blood fat and suppressing tumor genesis, and other health effects. Germinated brown rice is rich in γ-aminobutyric acid (GABA), which can promote long-term memory, growth hormone secretion, reduce blood pressure, anti-convulsants and improve brain function and other health functions.The study used the rich resources in laboratory and selected the anthocyanin-enriched excellent germinated black rice 2D657, aiming to using black rice to develop a complex functional instant porridge and the porridge rich in anthocyanin and GABA. The high anthocyanin content of black rice was chosen as raw material, GABA was enriched through germination, and the matching processing technology was applied. The processed anthocyanin-enriched germinated instant black porridge product had an aromatic flavor, fresh and fine taste, and excellent quality. The processed porridge is ready after five minutes of hot water, rich in anthocyanin and GABA, also has anti-oxidation function. In this way, the problem of difficult cooking, digestion and absorption of black rice was solved. The main results of this study are as follows:1. Screen the anthocyanin-enriched excellent black rice resources. Compared anthocyanin content of 46 kinds of rice, and found that different kinds of brown rice anthocyanin color value range is between 0.65-235.06 mg/100g, different kinds have difference anthocyanin contents. The highest content of anthocyanin is 5C727 and 4D769, which anthocyanin content is 233 mg/100g and 235.06 mg/100g,458 times and 462 times of the control white rice 5B561,50 times of red rice 5B642. Choose the excellent agronomic traits and anthocyanin-enriched black rice resources "2D657", the anthocyanin content up to 190.44 mg/100g,293 times of white rice control 5B561,37 times of red rice 5B642.2. Optimization of anthocyanin-enriched germinated instant black rice processing technology. The study used the anthocyanin-enriched excellent germinated black rice 2D657 as raw materials. Based on the single factor tests, investigation on the following factors such as:socking temperature, soaking time, the temperature of germination, the time of germination, make the content of anthocyanin and content of GABA as the index, using four factors and three levels orthogonal design and comprehensive scoring method, in order to optimize anthocyanin-enriched germinated black rice processing technology. In this way, the anthocyanin-enriched germinated black rice processing technology was optimized, rich in anthocyanin and GABA. The results showed that socking temperature29℃, soaking time 22h, the temperature of germinations 30℃, the time of germination 26h, under the optimal process measured GABA content is 23.51 mg /100g, anthocyanin content is 110.69 mg/100g.3. Use the germinated rice of 2D657 as raw materials (without drying), using the method of three factors and five levels of quadratic general rotary experiment design principle, it consisted of the keeping warm time, the twice steaming adding water times (the times of water volume and rice quality), hot-air drying temperature were determined as experimental factors, use the anthocyanin content, GABA content and sensory evaluation as test indicators to arrange experiment. Established the mathematical model of anthocyanin content (Yi), GABA content (Y2). sensory evaluation (Y3) as the objective function, the correlation regression model for the responding values and influencing factors are as follows:Yi=+58.78-3.18B-2.82C-1.75A2-3.33B2-1.26C2Y2=+14.98-0.27A-0.80B-0.39C-0.71A2-0.91B2-0.46C2Y3=+79.77+3.08A-1.86B+1.79C-3.47AC+3.60BC-4.20A2-3.16B2-3.94C2By the analysis of variance:influential factor of anthocyanin content and GABA content in instant rice are the twice steaming adding water times, influential factor of sensory evaluation in instant rice are the keeping warm time.4. According to quadratic rotation design principles, the anthocyanin-rich germinated instant black porridge processing technology was optimized. Ensured instant porridge has good sensory and the content of anthocyanin and the content of GABA lost lest. In this way, the anthocyanin-rich germinated instant black porridge processing technology was optimized. The results showed that warm time 82min, twice steaming adding water times 1.3, hot-air drying temperature 78℃, the processed germinated instant black porridge had the highest score of sensory evaluations, the aromatic flavor, the fresh and fine taste, and excellent quality. The processed porridge is ready after five minutes of hot water, anthocyanin content is 60.08 mg/100g, GAB A content is 15.27 mg/100g.5. Analyze the anthocyanin content, total antioxidant capacity and the ability to inhibit the hydroxyl radical of 10 kinds of black rice and anthocyanin-enriched excellent germinated black rice 2D657 processing and post-processing, different kinds of rice the anthocyanin content, total antioxidant capacity and the ability to inhibit the hydroxyl radical have significant differences. Drawn that black rice the anthocyanin content, total antioxidant capacity and the ability to inhibit the hydroxyl radical have a high correlation, black rice is an important material basis of antioxidant. Anthocyanin-enriched excellent germinated black rice 2D657 has a higher anthocyanin content, total antioxidant capacity and the ability to inhibit the hydroxyl radical regardless of processing before or after the processing compared to other varieties. Choosing 2D657 can process an anthocyanin-enriched excellent germinated black porridge of total antioxidant capacity 235u/g and the ability to inhibit the hydroxyl radical 81 u/g. |
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