Studies On Hisen Germinated Brown Rice Processing Procedure And Nutrition Property

Germinated brown rice is a kind of new functional rice deeply processing product. Its nutritional value is high, simultaneously richly contains function component y-GABA. It is a kind product of potential development.This paper has selected southern hisen rice as raw material. This article studied two important working procedures of soaking and germinating in germinated brown rice process , verified the two working procedures optimum condition and the change rule of the main nutrients (starch, reduced sugar and soluble protein), and carried on the preliminary discussion of y-GABA concentrated in the brown rice during soaking .The brown rice soaks water to reach the saturated at different time along with different temperature: In 25 °C suitably for 8-10 hours, in 30 °C suitably for 6-8 hours, in 35 °C suitably for 4-6 hours, in 40°C suitably for 2-4 hours. And the research discovered starch to assume the drop tendency, the reduced sugar assumes the increase tendency, the soluble protein assumes the increase tendency in the later period of soaking brown rice. The y-GABA content of brown rice respectively reaches the maximum value at soaking solution pH5-6, temperature 40 °C -50 °C, the brown rice and the GLU Tatio 1200g/mol, soaking for 4 hours. The starch of brown rice always assumes the drop tendency, the reduced sugar always assumes the increase tendency, the soluble protein changes first increases later reduces during germinating after soaking. The y-GABA content reaches big high while germinating for 12 hours. As the starch degradation value and the y-GABA content two targets, the article had determined the best condition of germinated brown rice production, soaking for 10 hours in 30 °C, germinating for 12 hours in 29°C, under this condition the starch degradation value is 7.58%,γ-GABA content reaches 94.58mg/100g.