Study On Processing Technology Of Germinated Brown Rice Suncake

Studies have shown that germinated brown rice is rich in a variety of biological active components,such as GABA,Dietary fibre,Oryzanol,Vitamin E,which could promote the cerebral blood circulation,regulate immunity,improve digestion,delay aging and reduce pigmentation,thus regarded as a good kind of functional food ingredients.For further processing technology of germinated brown rice,in this paper,the micropowders were achieved by comminution,and the effects of particle size on the physical-chemical characteristics and processing properties were studied.What’s more,the possibility of its application in the speciality pastry were explored,which aimed to develop a product not only retain the traditional characteristics but also have the function of nutrition and health,broaden its application and realize the effient utilization of the materals and diversification of the products.All the results are showed below:1.Effect of particle size on physical-chemical characteristics of germinated brown rice.Based on the microstructure observation,when the particle size was larger than 200 mesh,powder characteristics changed obviously,considering with the practice,the size range was divided into the following: 40~80,80~160,160~200 and 200~300 mesh.With the particle size of powders decreased,uniformity of powder particles got better,sensory quality also improved.The results showed that the basic ingredients of water,ash,protein and fat content have changed in varying degrees.The GABA content of the powders increased by 29.12%.At the same time,the kinds of amino acids in each sample were relatively complete.Total amino acid content(TAA)was above 7%.2.Effect of particle size on processing properties of germinated brown rice.With the decrease of the granularity,the angle of repose of powders and slip angle gradually increased,bulk density reduced,expansibility increased by nearly 1 times.when the particle size was larger than 160 mesh,water holding capacity increased significantly.The oil holding capacity increasesed obviously,when it was larger than 200 mesh.Solubility increased more than doubled.In addition,moisture absorption rate increased from 13.95% to 15.19%.3.Study on the formula and baking parameters of germinated brown rice suncake.According to the research of physico-chemical characteristics and processing properties of germinated brown rice powder,80~160 mesh were suitable for the development and application of germinated brown rice suncake.By using the single factor tests and response surface analysis,the optimization formula were determined: germinated brown rice powder in the pastry 60%,layer of skin for germinated brown rice powder 19%,butter30%,sugar10%,baking temperature for surface fire 210℃,bottom fire 200℃,baking time 10 min.Final products quality indicators were in line with standard requirement,safety and hygiene;GABA content in the product was 20.24 mg per 100 g,compared the traditionals,increased by 20.47%.4.Study on product quality and shelf life during storage.With the extension of storage time,water content of suncakes decreased,hardness increased,the acid value and peroxide value increased gradually,and the higher temperature,the greater the product oxidative rancidity.Through the establishment of the accelerated test and Arrhenius model,based on acid value product shelf life prediction for 72 days,while peroxide value as an index to predict the shelf life for 69 days.