糙米发芽工艺参数研究

Study on Brown Rice Germination Parameters

[目的]优化糙米发芽工艺参数。[方法]以黑龙江省糙米为原料制备发芽糙米,通过单因素试验确定最佳的糙米浸泡温度、浸泡时间、发芽温度、发芽时间,紫外分光光度法快速测定确定糙米及发芽糙米中的γ-氨基丁酸和游离氨基酸的含量为指标,进行正交试验。[结果]试验表明,浸泡温度为30℃,浸泡时间为10 h,发芽温度为35℃,发芽时间为34 h,此条件下γ-氨基丁酸的积累量达最高。浸泡温度为35℃,浸泡时间为12 h,发芽温度为25℃,发芽时间为34 h,此条件游离氨基酸积累量达最高。[结论]研究可为进一步了解黑龙江省七台河糙米产品提供依据。

[ Objective ] To optimize brown rice germination parameters. [ Method] Brown rice produced in Heilongjiang Province were used as raw material for making germinated brown rice and the single factor experiment was carried on to make sure the best soeking temperature, socking time, germination temperature, germination time. Through the orthogonal experiment, and the UV-spectrometer was used to determine the content of Gamma amino butyric and free amino acid in brown rice and germinated brown rice. [ Result] The experimental results as the follow： docking temperature was 30 ℃, socking time was 10 h, germination temperature was 35 ℃, germination time was 34 h. At this point of Gamma amino butyric content reaches big high. Socking temperature was 35 ℃, socking time was 12 h, germination temperature was 25 ℃ , germination time was 34 h. At this point of free amino acid content reaches big high. [ Conclusion] The study can provide reference for further understanding brown rice in Qitaihe of Heilongjiang Province.