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With brown rice as raw material to study the distribution pattern of cortical main ingredient brown rice, brown rice eating quality improvement methods, enzymatic brown rice quality analysis. Brown rice grain cortex, peel up to 30.91% dietary fiber, more fat content, the main component of 21.32%; testa fat, dietary fiber; aleurone layer phytic acid content of 7.98%, significantly higher than in the peel , seed protein content of the skin and sub-aleurone layer; alkylene aleurone layer of up to 15.84%, the starch content of more than 50% of its mass. Brown rice cortex, from the outer to the inner layer of ash, fat and dietary fiber content downward changes upward changes in protein and starch content. Mesocarp and seed coat of brown rice grain combine organizational structure is weak, aleurone layer, endosperm layer organizational structure strong binding force. Previous grind reduction rate under the same pressure at the same time the conditions behind the grind lapse rate is small, the the total grind reduction rate with the crushed white variation of the number of y =-0.0533x2 1.7454x-0.1271 The regression coefficient R2 = 0.9988. Optional pectinase, xylanase, cellulase, mixed enzyme enzymatic brown rice cortical fibers, improved brown rice eating quality, the results prove that the cellulase can effectively exploded of brown rice cortical fibers. Cellulase enzyme hydrolysis process conditions by response surface methodology on the basis of single-factor test: enzyme concentration 1mg/ml, solid-liquid ratio 1:3.4, the pH value of 5, a temperature of 49.7 ° C. , time of 118min. Effective decomposition after cellulase treatment, brown rice cortex fiber, the fiber content of from 0.94% to 0.72%, a 22% reduction. Observation by scanning electron microscopy (SEM) the brown rice grain epidermis, after hydrolysis of brown rice cortical fiber structure is destroyed, and the hole structure appears. Rice cooking characteristics, enzymatic brown rice rice soup dry matter, iodine blue values ??are higher than raw brown rice, water absorption, expansion volume and pH value between one meter of raw brown rice and marked physical properties was determined by measuring the enzymatic brown rice ( hardness / adhesion) was significantly less than the raw brown rice, this enzymatic brown rice eating quality is better than raw brown rice. The enzymatic hydrolysis the brown rice constants nutrients far higher than the standard one meter trace nutrients, the gamma-aminobutyric acid content of raw brown rice and standard meters, 2.6 times and 10.3 times, respectively, its VB1, VB2, niacin content standard meters and 2.62 times, 1.54 times and 1.48 times, calcium, iron content is a standard one-meter and 1.2-fold and 3.26-fold. Initial gelatinization temperature the dynamic rheometer Enzymolysis brown rice to 57.6 ℃, the highest gelatinization temperature of 74.4 ° C, initial gelatinization temperature and standard meters close to 5 ℃ lower than the raw brown rice, the highest gelatinization temperature slightly lower than the raw brown rice. The enzymatic hydrolysis brown rice by microwave drying, changes in the fatty acid value less than hot air drying, the enzymatic hydrolysis brown rice vacuum packaging is small compared to the changes in the fatty acid value of ordinary packaging.
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