富硒鲜稻谷直接制备发芽糙米生产工艺条件优化研究

Optimization of production process conditions for direct preparation of bud brown rice by Se-enriched fresh paddy

采用单因素和正交试验,以发芽糙米的发芽率、吸水率以及γ-氨基丁酸为评价指标,确定了鲜稻谷发芽糙米最优的发芽工艺:浸泡时间为18h、浸泡温度为33~35℃、发芽时间为18h、发芽温度为30℃,正交试验中发芽糙米中γ-氨基丁酸含量最高的可达701mg/kg,是未发芽糙米(30.6mg/kg)的22.9倍。

Using single factor and orthogonal test,with germination rate,water absorption rate andγ-aminobutyric acid of germinated brown rice as evaluation indexes to get the optimal germination process of fresh paddy germinated brown rice.The optimal germination process was as follows:the soaking time was 18 h,the soaking temperature was 33~35℃,the germination time was 18 h,and the germination temperature was 30℃.In the orthogonal experiment,the highest content ofγ-aminobutyric acid in the germinated brown rice was 701 mg/kg,which was 22.9 times that of the ungerminated brown rice(30.6 mg/kg).