| Summary: | Rice bran is the main by-product of sea rice and sea red rice. It contains many nutrients and physiologically active substances. The use of it and the development of new products are conducive to the effective use of resources. Using sea rice bran as raw material, the production process of rice bran biscuit is optimized through single factor test and response surface test. Combined with texture, electronic nose measurement analysis and sensory fuzzy evaluation method, the influence of the addition of rice bran powder, butter, and white sugar on the color and flavor of the rice bran biscuits is analyzed. The results show that the best formula for sea rice bran biscuit is: low-gluten flour of 63.5%, corn flour of 23.68%, clear noodles of 13.16%, eggs of 26.32%, butter of 59.38%, granulated sugar of 31.12%, rice bran powder of 10.53% (Based on total flour quality (100%)). Rice bran biscuits of such formula scored highest on sensory ratings. The texture analysis found that with the addition of rice bran increasing, the hardness, toughness and brittleness of the optimized biscuits rose first and then fell, and the color continually deepened. The results of the electronic nose showed that there were differences in the flavor characteristics of biscuit products with different formulations. The biscuit products of each formulation were sensitive to nitrogen oxides and sulfides. Through principal component analysis, different biscuit products can be easily distinguished. This research aims to develop refined processed products of sea rice by-products and to provide references for the comprehensive deep processing and utilization of grain by-products.
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