摘要
本文对经发芽处理的稻米用于米粉的加工适应性和处理方法对米粉特性的影响作了研究。结果表明：发芽处理能提高稻米的营养价值，使可溶性糖、可溶性蛋白质以及维生素Ｃ、Ｂ１、Ｂ２和Ｂ６的含量升高。但糙米得率随发芽时间延长而下降，发芽超过３天后风味变劣。选择发芽３天稻谷的糙米与大豆按４：１混和，再经膨化及粉碎制成米粉，该米粉营养丰富，冲调性和风味好。
In this article, the adaptability of germinated rice to the process of rice flour and the effect of treatment on the property of rice flour are studied. The study result shows that germination can raise the nutritive value of rice. And after germination ,the contents of soluble sugar, soluble protein and vitamins C1, B1, B2, B6 are increased obviously, Yet, the yield rate of brown rice is decreased with the prolonging of the germination time and the flavour of germinated rice becomes bad when germination time exceeds three days. Brown rice whose grain form has been germinated for three days can be mixed with soybean at the ratio of 4:1 and this mixture can be extruded and groud into rice flour. And the nutrition of this kind of rice flour is rich and its water mixing quality and flavour are both fine.
关键词
稻谷
发芽
膨化
营养米粉
米粉
rice germination
extrusion
nutritive rice flour
