发芽糙米的杀菌工艺研究

Study on Sterilization Processes on Germinated Brown Rice

以“豫粳6号”粳米为试材,在发芽过程中分别用蒸馏水、电生酸性水、电生碱性水、1%(V/V)次氯酸钠溶液杀菌剂进行清洗或浸泡,比较其杀菌效果及对糙米发芽的影响。结果表明,电生酸性水和1%(V/V)次氯酸钠溶液清洗糙米能明显抑制发芽过程中细菌的滋生,而且对糙米发芽影响小,又能明显抑制根的生长,电生酸性水杀菌作用略大于次氯酸钠溶液。用电生酸性水和次氯酸钠浸泡糙米对于细菌和根的生长有很明显的抑制作用,但不利于糙米芽的生长。

The sterilizing effects of distilled water, electrolyzed acid water, electrolyzed alkaline water and 1% （V/V） aqueous sodium hypochlorite on the germinated brown rice were stuffed respectively in this paper, with Japonica rice “Yu Ying 6” as raw material. The results indicated that the growth of microorganisms is inhibited by washing brown rice grains with electrolyzed acid water or aqueous solution of sodium hypochlorite, without adverse effects of rice germination. The growth of roots is also inhibited by the washing. Furthermore, the sterilization effect of electrolyzed acid water is slightly better than aqueous solution of 1% （V/V） sodium hypochlorite. The growth of both microorganisms and roots can be inhibited significantly by incubating rice grains in electrolyzed acid water and aqueous solution of sodium hypochlorite during the germination process, but poor germination is observed by the incubation.