有色糙米酵素发酵工艺条件研究

S377; 以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明:最佳培养基配方为紫米、蜂蜜量2％、麦芽提取粉量1％、加水量700％;最佳发酵工艺条件为酵母接种量18％、发酵时间3h、发酵温度30℃、摇床转速100 r/min.在最佳配方和发酵条件下,100 g糙米发酵后γ-氨基丁酸含量达170.6 mg....

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Published in广东农业科学 Vol. 42; no. 7; pp. 87 - 92
Main Author 袁周率 苏小军 廖晰晰 许静雅 郭时印
Format Journal Article
LanguageChinese
Published 湖南农业大学食品科技学院,湖南长沙,410128%湖南农业大学食品科技学院,湖南长沙410128 2015
中国疾控中心营养与食品安全所,北京100050
Subjects
γ-氨基丁酸
发酵工艺
糙米
酵素
酵素
糙米
γ-氨基丁酸
发酵工艺
Online AccessGet full text
ISSN1004-874X

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Abstract S377; 以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明:最佳培养基配方为紫米、蜂蜜量2％、麦芽提取粉量1％、加水量700％;最佳发酵工艺条件为酵母接种量18％、发酵时间3h、发酵温度30℃、摇床转速100 r/min.在最佳配方和发酵条件下,100 g糙米发酵后γ-氨基丁酸含量达170.6 mg.
AbstractList 以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明：最佳培养基配方为紫米、蜂蜜量2％、麦芽提取粉量1％、加水量700％;最佳发酵工艺条件为酵母接种量18％、发酵时间3h、发酵温度30℃、摇床转速100 r/min.在最佳配方和发酵条件下,100 g糙米发酵后γ-氨基丁酸含量达170.6 mg.
S377; 以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明:最佳培养基配方为紫米、蜂蜜量2％、麦芽提取粉量1％、加水量700％;最佳发酵工艺条件为酵母接种量18％、发酵时间3h、发酵温度30℃、摇床转速100 r/min.在最佳配方和发酵条件下,100 g糙米发酵后γ-氨基丁酸含量达170.6 mg.
Author 袁周率 苏小军 廖晰晰 许静雅 郭时印
AuthorAffiliation 湖南农业大学食品科技学院,湖南长沙410128 中国疾控中心营养与食品安全所,北京100050
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Author_FL GUO Shi-yin
LIAO Xi-xi
YUAN Zhou-lv
XU Jing-ya
SU Xiao-jun
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DocumentTitleAlternate Study on fermentation technology of colored brown rice enzymes
DocumentTitle_FL Study on fermentation technology of colored brown rice enzymes
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Issue 7
Keywords 酵素
糙米
γ-氨基丁酸
发酵工艺
Language Chinese
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Notes 44-1267/S
Brown rice enzyme was fermented by colored brown rice as main materials,adding honey,malt extract powder,salt and yeast. With the content of γ- aminobutyric acid as evaluation index,optimum medium and fermentation conditions were determined by orthogonal test. The results showed that the optimum medium was purple rice and honey 2%,malt extract powder 1%,water 700%. The optimum fermentation conditions were yeast inoculum 18%,fermentation time 3 h,fermentation temperature 30℃,rotation speed 100 r /min. Under these conditions,170.6 mg γ- aminobutyric acid could be obtained from 100 g brawn rice.
brown rice; enzyme; γ-aminobutyric acid; fermentation process
YUAN Zhou-lv;SU Xiao-jun;LIAO Xi-xi;XU Jing-ya;GUO Shi-yin （ 1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, china; 2. Chinese Center for Disease Control Nutrition and Food Safety, Beifing 100050, china）
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PublicationTitle 广东农业科学
PublicationTitleAlternate Guangdong Agricultural Sciences
PublicationTitle_FL Guangdong Agricultural Sciences
PublicationYear 2015
Publisher 湖南农业大学食品科技学院,湖南长沙,410128%湖南农业大学食品科技学院,湖南长沙410128
中国疾控中心营养与食品安全所,北京100050
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Snippet 以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明：最佳培养基配方为紫米、蜂蜜量2％、麦芽提取粉量1％、加水量700％;最佳发酵工艺条件为酵母接种量18％、发酵时间3h、发酵温度30℃、摇床转速100...
S377; 以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明:最佳培养基配方为紫米、蜂蜜量2％、麦芽提取粉量1％、加水量700％;最佳发酵工艺条件为酵母接种量18％、发酵时间3h、发酵温度30℃、摇床转速100...
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StartPage 87
SubjectTerms γ-氨基丁酸
发酵工艺
糙米
酵素
Title 有色糙米酵素发酵工艺条件研究
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