Sprouting Process Of Germinated Brown Rice

The thesis mainly studied on sprouting processing of germinated brown rice, which was a part of the project "A Study of Germinated Brown Rice Production". It includes three courses: soaking, sprouting and antisepsis.Paddy used to be made into rice to be eaten in a long time, and rice is the main food for us. During the process of milling, the rice bran is removed, which contains majority kinds of nutrient in Paddy. Lacking multifold nutrient, rice only plays the role of energy provider in human meal, so the process of milling debases Paddy's nutritive value. It is a vast waste of food material resource for human being just to eat rice and cast rice bran. Brown rice is rich in essential nutrient, physiologic activated components and multifold enzymes. Alone with the progress of people's nutritive notion, the coarse meal consumer is increasing now and as a kind of nutritive food, brown rice is accepted by a great deal of people. However, brown rice is hard for braise and tastes rough, and besides, phytic acid exists in brown rice makes against to microelements' assimilate by chelating them. Sprouting processing can activate various effective physiologic components, and enhance brown rice's braise quality and flavor quality. Germinated brown rice has higher nutritive value than brown rice. Because it contains manifold hygienical function factor, germinated brown rice can be called high nutritive value functionality food. The production craft of germinated brown rice is of great value to be studied and developed deeply.In the thesis these methods and artifices have been studied particularly: the ways to expedite bud, the craft to heighten the nutritive components contents of germinated brown rice, the craft to reduce the content of phytic acid in brown rice, and the method of superficial antisepsis for brown rice. The focal points of main work discussed in the thesis are as follows:1) The author has put forward a set of engineering properties evaluation system of brown rice used as raw material in the production of germinated brown rice, according to the demand of bud, after studying the engineering properties of brown rice, which includes components, physical character, and so on. Quality standard of brown rice used as raw material in the production of germinated brown rice also has been established based on engineer testing. 2) The process of brown rice soaking is studied, and the imbibing course of water is known. The influences of soaking temperature, soaking time and the oxygen content in soaking water on germination force of soaking process are also known. 3) For enhancement of germinative speed, the author tested by orthogonal array on brown rice's soaking and sprouting crafts, with three factors: soaking time, soaking temperature and sprouting temperature. Best combination of craftwork parameter has been educed through the test data. 4) The thesis studied the influence on germination force of brown rice in the case of dealing with brown rice by gibberellin acid. The author tested by orthogonal array on germination force of brown rice with three factors: concentration of gibberellin acid, dealing time and sprout temperature. Best combination of craftwork parameter has been educed through the test data. In the meantime, the conclusion, that dealing with gibberellin acid can enhance the germination force of brown rice, has been obtained. 5) The Manifold nutrients contents of brown rice are increased during the process of sprouting; hence the germinated brown rice has higher nutritive value. The reducing sugar and amino acid contents of germinated brown rice not only are nutritive value indexes, but also influence the edible quality. GABA is uppermost hygienical function factor in germinated brown rice. Changes of technical conditions, such as sprouting temperature, sprouting time, soaking time and the concentration of gibberellin acid, could influence the reducing sugar, amino acid and GABA contents. This thesis probed into this changes. The results showed that the factors...