摘要
研究分析了传统米茶和功能米茶的主要成分。结果表明,原料大米制成米茶后,碳水化合物和蛋白质的含量明显减少,粗纤维和谷物不溶性膳食纤维含量明显增加。糙米发芽后制成的功能米茶富含γ-氨基丁酸,而在传统米茶中未检出γ-氨基丁酸。
Analysis on the main composition of traditional rice-tea and function rice-tea.The results showed that the carbohydrate and protein content of rice-tea decreased, the content of dietary fiber and crude fiber increased. There are many γ-aminobutyric acid in function rice-tea, however in traditional rice-tea γ-aminobutyric acid were not detected.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期328-329,共2页
Science and Technology of Food Industry
基金
湖北省科技攻关项目(2007AA201C10)
关键词
米茶
成分分析
Γ-氨基丁酸
rice-tea
composition analysis γ-aminobutyric acid
