以海稻86糙米为原料，通过正交试验，确定了海稻86糙米发芽的最佳工艺为：浸泡温度30℃、浸泡时间10 h、发芽温度30℃、发芽时间12 h，发芽率达到97.3%；确定了海稻86发芽糙米粉复配的最佳工艺为：木糖醇2.0%、低聚异麦芽糖5.0%、蔗糖3.0%、食用盐1.0%，在此条件下获得的海稻86发芽糙米粉口感最佳。

The best techniques for germination of brown rice of Haidao 86 was determined by orthogonal test, namely, soaking temperature 30℃, soaking time 10 h, germination temperature 30 °C, germination time 12 h. On this condition, the germination rate reached 97.3%. The optimum techniques for the compounding of germinated brown rice flour of Haidao 86 was determined by orthogonal experiment, namely, xylitol 2.0%, oligoisomaltose 5.0%, sucrose 3.0%, edible salt 1.0%. In this way, the taste of germinated brown rice flour of  Haidao 86 was the best.