Objective To study the formulation process of Coarse Grains and Rice, providing technical support for the development of nutritious and flavorful Coarse Grain Rice.
Methods Through additive rice of oat germ rice, millet, Tartary buckwheat and sweet buckwheat to rice study the Coarse Grain Rice formulation process parameters after soaking and cooking by the orthogonal test. Gas chromatography combined with ion mobility spectrometry (GC-IMS) was applied to determine the characteristic changes of volatile components, and analyzed the difference of volatile substances before and after cooking.
Results Rice 70 g, Oat Germ Rice 15 g, Millet 25 g, Tartary Buckwheat 10 g, Sweet Buckwheat 20 g, Soaking in 30 ℃ water for 20 minutes, ratio of coarse grain rice-to-water (R/W) at 1∶0.9, cooking for 30 min, the sensory score of Coarse Grain Rice was the best. 71 volatile components were found in Coarse Grain Rice by GC-IMS. Compared to the steaming white rice, the relative contents of aldehydes and ketones in Coarse Grains were significantly increased. According to the results of multivariate statistical analysis and ROAV analysis, the 3-Methyl butanal and 2-phenylacetaldehyde could be used as the characteristic aroma components of Coarse Grain Rice.
Conclusion The Coarse Grain Rice has goog taste and flavor. The research results can lay a theoretical foundation for the quality control and product development of Coarse Grain Rice.
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