精白保胚米发芽的工艺优化  

Process optimization for germination of the polished germ-left rice

作　　者：王发祥[1] 刘永乐[1] 伍君妮[1] 俞健[1] 李向红[1] 侯大山[1] 

机构地区：[1]长沙理工大学食品与生物工程系,湖南长沙410114

出　　处：《食品工业科技》2012年第8期245-248,共4页Science and Technology of Food Industry

基　　金：国家"863"计划重点项目(2008AA100801);国家自然科学基金项目(31101214);湖南省科技计划项目(2010NK3003);湖南省教育厅科研项目(10C0400)

摘　　要：精白保胚发芽米是一种营养丰富、富含保健功能成分的新型大米产品。通过单因素实验和响应曲面法对精白保胚米发芽的浸泡、发芽温度和时间及催芽方法进行了优化,获得精白保胚米发芽的最佳工艺为:在温度25℃条件下以0.5%的饱和碳酸钙溶液浸泡17h,再以超声波催芽10min,置于相对湿度90%、温度25℃的条件下发芽21h,在此条件下,发芽率可达94%以上。实验结果为精白保胚发芽米的研制和推广奠定了基础。The polished germinated germ-left rice is a new rice product rich in nutrition and healthy function compositions.The soaking, germinating temperature and time, and the method of pregermination were optimized by single factor experiment and response surface analysis. The results showed that the optimal process for germination of the polished germ-left rice was as follows, polished germ-left rice was soaked 17h in 25℃ using 0,5% CaCO3 solution, and treated 10min using ultrasonic, then placed in 25℃ and 90% relative humidity to germinate for 21h. In this condition, the germination rate could reach above 94% .The foundation for the development and popularization of polished germinated germ-left rice products was established.

关 键 词：精白保胚米 发芽 催芽 工艺优化 响应面分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]