Study On The Processing Technology And Functional Components Of Germinated Brown Rice Nutritional Powder By Drum Drying

In the process of brown rice germination,a variety of enzymes are activated and some enzymes are synthesized,and many functional nutrients,such as y-Aminobutyric,are improved It can improve the metabolism of human brain cells,relieve arteriosclerosis and hypertension,improve human brain memory,reduce blood lipid,regulate the function of human liver and kidney,and prevent obesity.Germination can inhibit some of the nutritional factors,such as phytic acid,so that the nutritional characteristics can be improved.In this paper,the effect of roller drying on the main physical and chemical indexes of germinated brown rice was studied.The main raw material of germinated brown rice rich in GABA was used to optimize the roller drying to obtain the optimal technology;mung bean,buckwheat and oats were used as auxiliary materials to optimize the optimal proportion of germinated brown rice instant nutritional powder,and the shelf life of germinated brown rice instant nutritional powder was predicted.The main research contents and results were as follows as follows:(1) Preparation of instant nutritional powder of germinated brown rice by drum drying and analysis of technological factorsThe processing technology of drum drying was studied to improve its flushing and nutrition characteristics.The effects of roller drying technology on the properties of GABA,dietary fiber,gelatinization,rehydration and viscosity were studied.The results show that under the condition of material liquid ratio of 1:2,particle size of 80 mesh and rotating speed of 40 r/h,steam temperature 0.3 Mpa,the rehydrability of instant nutritional powder was 916%,viscosity 7968 mPa·s, stability coefficient k0.015,caking rate 56%,sensory score 98,GABA content 13.05 mg/100g,soluble dietary fiber content 0.13 g/g,phytic acid content 6.75 mg/g.(2) Analysis on the quality index and functional components of instant nutritional powder of germinated brown riceIn this study,germinated brown rice,mung bean,oats and buckwheat were used to develop a new instant nutritional powder.The main conclusions are as follows:the optimal formula is 80% germinated brown rice,5% mung bean,5% buckwheat and 10%oats.Under this condition,the maximum comprehensive score of the model is 268,and the relative error is 0.037.The result is consistent with the predicted value.This result shows that the model shown in this experiment has a high degree of fit.Under the optimal compounding conditions,the GABA content of sprouting brown rice instant nutritional powder is 40.52 mg/100 g,the rehydration was 959%,the viscosity was 8020 mPa·s,the stability coefficient was 0.015,the caking rate was 47.68%,the sensory score was 98,the total dietary fiber was 3.00 g/100 g,the insoluble dietary fiber was 4/5,the soluble dietary fiber was 1/5,the phytic acid was 4.68 mg/g,the total starch was 70.68 g/100 g,amylose 18.46 g/100 g,amylopectin 52.22 g/100 g.(3) Structure characterization and shelf life prediction of process optimized products.Through RVA analysis,the gelatinization temperature of the compound instant rice powder was significantly lower than that of the germinated brown rice powder (P <0.05),and the difference of the retrogradation value and peak viscosity was not significant;the nutritional characteristics will decrease with the extension of time,and the extension of storage time will affect the mixing characteristics of instant rice flour and some nutrients in the product,and affect the taste of instant rice flour.The shelf life of instant rice flour was predicted by investigating the quality change of instant rice flour Instant rice flour at different temperatures.The shelf life model was y=-0.056x+7.541.