Abstract:To improve the texture of re-sterilized rice dumplings, a novel germinated brown rice dumplings was investigated with a similar quality with the fresh prepared rice dumplings. With defined addition of germinated brown rice, the effects of fresh-keeping treatments, including hydrogen peroxide spray, hydrogen peroxide spray combined with deoxidization package, and hydrogen peroxide spray combined with alcohol sustained-release tablets, on the preservation and sensory properties of the dumplings were evaluated. The results showed that the dumplings prepared with 51% of germinated brown rice had a natural color and relatively intact structure. The three treatments decreased the aerobic plate count of the dumplings below to 10 CFU/g, which significantly inhibited the microorganisms and less impacted on the texture. The rice dumplings exhibited good smell, natural color, and better sensory properties treated with 3% of hydrogen peroxide, which was then preferred as the preservation condition. Processed in this condition and stored at 25℃ for 15 days,the acid value of germinated brown rice dumplings was lower than 3.0 mg/g and the peroxide value mass fraction was less than 0.15%, according with the standard. In addition, the content of γ-aminobutyric acid remained unchanged during storage.
