Production Technology Of Millable Activated Brown Rice And Bran Chewable Tablet Rich In ?-aminobutyric Acid

Brown rice activation culture solution was optimized based on slow water absorption using Japonica as raw material.Effect of activated temperature on GABA accumulation in brown rice was investigated along with effects of tempering time,tempering temperature and hot air drying conditions on GABA content and its distribution in activated brown rice after optimization of culture solution.The activated rice was obtained after milling and then its edible quality was studied.The bran which was rich in GABA was made into bran chewable tablet with milk powder,mannitol,maltodextrin and creamer as accessories.Main results were as followings:?1?Citric acid atomized liquid pH,VB₆ and CaCl₂ concentration for y-aminobutyric acid?GABA?accumulation in activated brown rice were optimized by single-factor and orthogonal experiment.Besides,the changes of glutamate decarboxylase?GAD?activity and main compositions content of activated brown rice were studied.Results showed that best culture solution was citric acid atomized liquid with pH 3.5,VB₆ 2 mmol/L and CaCl2 10 mmol/L.With this solution,GABA content of activated brown rice reached 7.67 mg/100 g,which was 2.74-fold of that in raw brown rice.During activation process,free amino acid,reducing sugar content and GAD activity all increased,while soluble protein and starch content both decreased.Correlation analysis showed that GABA had significant positive correlation with Glu,free amino acid and negative correlation with soluble protein,respectively.?2?Raising temperature sequencely was used in activation treatments of brown rice,effects of different temperature treatments on GABA accumulation in brown rice were studied,results showed that:30-50-70 treatment was better the other treatments,with tempering time increasing,both GABA content of activated brown rice after drying and its 15s milled rice increased then stayed flat.Their GABA content reached 24.77 and 21.24mg/100gDW at 10h,respectively,which were 3.99 and 8.63 folds of those of untreated brown rice,respectively.During tempering,souble protein,free amino acid and Glu contents in activated brown rice all increased then stayed flat.GAD activity of activated brown rice kept flat in range of 0-8h and was significantly increased at 10 h.In addition,high temperature depressed transfer of GABA into inner of activated brown rice?excess 40??;comparing with constant temperature drying,raising tempering temperature in gradient?25-35-45??could balance the distribution of GABA in activated brown rice;when tempering time excessed 6h,both crack ratio of activated brown rice after drying and broken ratio of its milled rice stayed flat;high temperature contributed to the elimination of moisture gradient in brown rice,when temperature excessed 50 ?,most moisture gradient in brown rice was eliminated.?3?Exterior quality of milled activated rice was better than brown rice and its nutrition quality was better than polished rice.Cooking quality and sensory quality of milled activated rice were similar to polished rice.The 15s milled rice had the best comprehensive score,its crude protein,crude fiber,crude fat and ash content were 9.04%,6.32%,9.32%,8.16%respectively,which were 1.07,1.26,1.62,1.49 of those of polished rice,and its GABA content could reach 21.24mg/100gDW.?4?The bran which was rich in GABA was made into bran chewable tablet with milk powder,mannitol,maltodextrin and creamer as accessories.Results of single-factor and orthogonal experiment showed that the best formula was bran 29%,milk power 19%,?bran:milk power 6:4?,mannitol 20%,maltodextrin 15%,creamer 16%and magnesium stearate 1%.Bran chewable tablet had suitable milk sweet and rice bran characteristic flavor and odor,GABA content of bran chewable tablet could reach 2.67mg/100g..