| In this paper, the germinating process of the brown rice, the preparation of germinatedbrown rice rich in aminobutyric acid (GABA), and it's physical and chemical characterizationswere investigated. In addition, the germinated brown rice was applied to produce beverage.The germination ability of brown rice was studied at different temperatures ranging from25℃ to 40℃. The results indicated that the brown rice could germinate very well with 90% or sobelow 38℃. At the special condition, the effect of varying values pH, the concentration ofvitamin B6 , and the length of sprout on production of GABA were analyzed. The results showedthat the maximum concentration of GABA was produced at pH5.6, 2mmol/L vitamin B6, andwhen the sprout length reached 0.5-1mm was the best condition.The variables considered were temperature, time, and other chemicals in the orthogonalexperiment design. Based on the signal and orthogonal experiment results, the optimumgermination conditions were as follows: soaking water temperature, 38℃,and time, 10h;incubation temperature, 38℃, time, 28h;pH5.6 and VB6 concentration,2mmol/L. Under theabove mentioned conditions, the experimental yield was 40.205mg/100g, which is more 5 foldscompared with the original brown rice. The obtained yield is higher than the reported values with2-3 folds in some literatures.The physical and chemical qualities of the germinated brown rice were compared with thatof the polished rice. The results demonstrated that they had similar characterizations. In addition,the mixture of the germinated brown rice and the polished rice (1:4) was cooked, the mouth feelof the cooked mixture was hardly different with that of the polished rice. So the germinatedbrown rice would take great chance to institute the polished rice in 21st.Finally, the germinated brown rice was applied to produce beverage. The results shown thatthe germinated brown rice beverage had more advantages over that of the brown rice or polishedrice in stability and function.
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