发芽糙米煎饼的研制

Preparation of germinated brown rice pancake

以发芽糙米为主要原料,研制具有地方特色的发芽糙米煎饼。应用正交实验确定了糙米的发芽条件,探讨了发芽糙米煎饼的工艺及参数。糙米发芽的最佳条件为：浸泡温度25℃、浸泡时间6h、发芽温度30℃、发芽时间24h。在此浸泡温度下黄豆浸泡10h。将发芽糙米、大豆和米饭混合湿磨成100~120目进行生产。发芽糙米煎饼制作的最佳工艺条件为：发酵温度26℃、发酵时间10h、碱中和p H6.8、摊制温度180℃。在此条件下,发芽糙米煎饼质地较韧、口感较佳。

Germinated brown rice was used as major materials to research germinated brown rice pancakes which had local features,the conditions of brown rice germination were determined and the parameters and the processes of germinated brown rice pancake were discussed by the orthogonal test design. The optimum conditions of brown rice germination were as follows：soaking temperature 25℃,soaking time 6h,germination temperature 30℃,germination time 24 h. Soybeans were soybeans soaked for 10 h under same soak temperature.Germinated brown rice,soybeans and rice were mixed to grind wetly to 100 ~120 mesh. The production processes of germinated brown rice pancake were as follows：fermentation temperature 26℃,fermentation time10 h, p H6.8, manufacture temperature 180 ℃. Under these conditions, germinated brown rice pancakes had malleabler texture,better taste.