基于模糊数学综合感官评价的发芽糙米的工艺优化

Study on the Process Optimization of Sprouting Brown Rice Based on Fuzzy Synthetical Evaluation

为了进一步提高糙米的营养价值,将糙米进行发芽,采用单因素和正交实验,以发芽糙米的GABA含量、感官评分、质构、还原糖含量及色度为评价指标,基于模糊数学的评价方法评价发芽糙米的品质,确定了糙米的最优发芽工艺:浸泡时间为16 h、浸泡温度25℃、发芽时间26 h、发芽温度37℃,此时发芽糙米中GABA含量为149.79mg/100 g,是未发芽糙米的2.2倍,并研究了不同干燥工艺对发芽糙米品质的影响,确定真空冷冻干燥为最佳干燥工艺,能够最好保持发芽糙米的感官品质,此时发芽糙米中GABA含量约为171.62 mg/100 g,是未发芽糙米的2.52倍,其还原糖含量为2 389.94 mg/100 g,是未发芽糙米的2.80倍。

In order to further improve the nutritional value of brown rice,brown rice was germinated.Single factor and orthogonal experiment were used to evaluate the GABA content,sensory score,texture,reducing sugar content and chroma of germinate brown rice.The evaluation method based on fuzzy mathematics evaluated the quality of sprouting brown rice and determined the optimal germination process of brown rice:soaking time is 16 h,soaking temperature is 25°C,germination time is 26 h,and germination temperature is 37°C.At this time,the content of GABA in sprouting brown rice was 149.79 mg/100 g,which was 2.2 times that of unsprouted brown rice.The effect of different drying processes on the quality of sprouting brown rice was studied,and it was determined that vacuum freezing drying was the best drying process.It was best to maintain the sensory quality of sprouting brown rice.At this time,the content of GABA in sprouting brown rice was approximately 171.62 mg/100 g.It is 2.52 times that of unsprouted brown rice,and its reducing sugar content is 2 389.94 mg/100 g,which is 2.80 times that of unsprouted brown rice.