中文摘要：

考察了微波干燥、热风干燥和结合干燥方式对发芽糙米品质的影响。结果表明,结合法较好地综合了各干燥方式的优点,使发芽糙米的可溶性蛋白含量、还原糖含量、硬度基本处于两种单一干燥方式的指标之间;在米饭糊化温度和黏着性的影响方面,结合法优于两种单一干燥方式。得出最优结合干燥方式为：6W/g微波比功率干燥1min,再50℃热风干燥100min。该种干燥方式下,100g发芽糙米的γ—氨基丁酸含量为32.86mg,可溶性蛋白含量为133.90mg,还原糖含量为399.69mg,糊化温度为70-74℃,米饭硬度为4290.22g,黏着性为-420.118g·s,各指标均较理想。

英文摘要：

The impacts of microwave drying,hot air drying and combined drying method on the quality of germinated brown rice were researched.The results showed that the combined drying method could take the advantages of the other two drying methods,made the contents of soluble protein,reducing sugar and hardness of germinated brown rice between the two kinds of single drying method.As to the impacts on gelatinization point and adhesiveness of rice,combined drying method was superior to the other two.The article obtained the optimal drying conditions：microwave power of 6 W/g for 1 minute,and then hot air drying at 50℃ for 100 minutes.Under the optimal drying conditions,the contents of gamma-aminobutyric acid,soluble protein and reducing sugar were 32.86 mg,133.90 mg,399.69 mg each hectogram,respectively,gelatinization temperature was 70-74℃,rice hardness was 4 290.22 g and adhesiveness was -420.118 g·s;all indexes were ideal.