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文档编号:SW122 文档字数:16352,页数:35 摘 要:本文对发芽糙米的制备工艺进行了研究，并对其γ－氨基丁酸(GABA)含量进行了测定，结果为63.3 mg/100g。研究了发芽糙米酸奶的发酵工艺，在单因素实验的基础上进行正交实验，通过理化及感官评定，确定最佳发酵工艺为：米粉添加量5％、牛奶量45％、接种量0.006％，蔗糖10％在42℃下发酵5h。本实验还研究了米奶在后熟过程中的pH 及酸度的变化，结果表明在贮存过程中酸度变化趋于稳定，没有出现过酸化现象。 关键词：发芽糙米；γ－氨基丁酸(GABA)； 乳酸发酵； 营养酸奶 Abstract: In this article the technological process of the germinated brown rice preparation was studied. Water absorbability of brown rice was discussed. The result showed that brown rice absorbed water quickly at 30℃. After 8～12h soaking, its water absorbability reached 25.4％ and it tended to be stable. Components changes in germination were investigated. During the germination, contents of reducing sugar and GABA increased. After generated for 24 h, reducing sugar content increased by,8.13mg/g from 2.80mg/g initially and GABA increased by 63.3 mg/100g dry weight from 29.4 mg/100g . Water-soluble starch showed certain decrease. The technological processes of its nutritional yoghourt fermentation were researched by Single-factor test and orthogonal experiments. After testing the physico-chemical property and evaluating sensory quality, experiment identified the optimal formula of yoghurt as follows: germinated brown rice 5%, milk 45%, inoculation amount 0.006% and fermented for 5h at 42℃.Changes in titratable acidity and pH value of yoghurt during storage were also studied. The acidity ascended tended to be steady and the yoghurt did not appear superacidulation phenomena during storage. Keywords: germinated brown rice; γ-aminobutyric acid; lactic acid fermentation; nutritional yoghurt 目 录
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| Tags：发芽 制备 及其 营养 酸奶 发酵 工艺 研究 | 2011-03-31 19:04:19【返回顶部】 |
