NGHIÊN CỨU XÁC ĐỊNH MỘT SỐ THÔNG SỐ CÔNG NGHỆ TRONG QUY TRÌNH CHẾ BIẾN SỮA BỘT THÓC NẾP NẢY MẦM LÊN MEN

Abstract

Aims:  To identify technical parameters in processing technology of germinated glutinous rice flour for nutritional cereal milk production. 

Methods: Experiments were conducted to evaluate the processing conditions of fermented germinated rice milk powder including: (i) rice seed soaking time: 0, 20, 25, 30, 35, 40 hours; (ii) rice seed incubation time: 0, 10, 20, 30, 40 hours; (iii) addition of 30–70 g of germinated rice powder; and (iv) fermentation for 36 hours at 30°C. Several quality indicators of the product were evaluated, including germination rate, starch content, protein, sugar, fat, viscosity, and sensory quality. 

Results: Soaking time of 25 hours, incubation time of 30 hours, addition of 50 g of germinated rice powder, fermentation time of 36 hours at 30^oC were determined to be the technological parameters in the production of nutritional seed milk to achieve the optimal formula in terms of viscosity, starch content, protein, sugar, and fat. The sensory quality achieved an average of 4.43 points for state, 4.42 points for color, 4.14 points for smell, and 4.71 points for taste out of a maximum of 5 points.

Conclusion: The technical parameters in processing technology of the nutritional cereal milk production have been determined to be optimal. Future research should focus on evaluating bioactive metabolites such as GABA, gamma-oryzanol, and microbiological safety indicators.