食品工业科技2012，Vol.33Issue(8)：245-248,4.
精白保胚米发芽的工艺优化
Process optimization for germination of the polished germ-left rice
摘要
Abstract
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Key words
polished germ- left rice/qermination, pregermination/process optimization: response surface analysis分类
轻工纺织引用本文复制引用
王发祥,刘永乐,伍君妮,俞健,李向红,侯大山..精白保胚米发芽的工艺优化[J].食品工业科技,2012,33(8):245-248,4.基金项目
国家“863”计划重点项目 （）
国家自然科学基金项目 （）
湖南省科技计划项目 （）
湖南省教育厅科研项目（10C0400）. （）
