The technology of low temperature drying of germinated brown rice with selenium-rich and gamma-rich argyrophilic butyric acid (GABA) was studied, and the effects of low temperature microwave drying and hot air drying on the edible and nutritional quality of germinated brown rice were discussed.
The results showed that the food quality and nutritional quality of germinated brown rice decreased with the increase of drying temperature, and the lower the temperature of microwave drying equipment, the better the quality of germinated brown rice could be maintained. The browning reaction of germinated brown rice was intensified from 40 C to 60 C, and the color of germinated brown rice was darkened; the hardness and nozzle value of germinated brown rice increased, and the taste became worse; the viscosity of germinated brown rice paste increased, and the quality decreased.
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