软米制备发芽糙米粉工艺中关键点控制研究

Study of key point control in preparing germinated brown rice flour from soft rice

以软米糙米为原料,用浓度为3. 5%的次氯酸钠溶液浸泡30 min进行消毒;用去离子水冲洗三次沥干;将软米糙米在5℃条件下处理3 h,25℃回温15 min后,在35℃、40 k Hz、功率40%超声处理15 min后,用35℃第一营养液浸泡3 h。所述的第一营养液条件为:1. 4 mmol/L的Ca^2+浓度、pH6,获得富含有GABA的发芽软米糙米粉。

With soft rice as raw materials,it was soaked in 3. 5% sodium hypochlorite 30 min for sterilization and drained off after rinsing with deionized water 3 times. The brown rice was then treated at 5 ℃ for 3 h,rewarming at 25℃ for 15 min,sonicated for 15 min under 35℃ with 40 kHz at 40% of the full power,then soaked in 35℃ first nutrition solution for 3 h. The requirements for first nutrition solution: concentration of Ca^2+1. 4 mmol/L,pH = 6 and obtain the germinated soft rice flour rich in GABA.