摘要
目的:以发芽糙米、鲜牛奶及白砂糖为主要原料,利用直投式发酵剂制作富含阿魏酸和γ-氨基丁酸的发芽糙米酸奶。方法:研究发芽糙米浆与牛奶的体积比、糖添加量、发酵剂接入量、发酵时间等因素对成品酸奶品质的影响。结果:通过正交试验等得到最佳工艺条件:发芽糙米浆与牛奶的体积比1:1.5,糖添加量7%,发酵剂接入量0.008%。在此条件下得到的发芽糙米酸奶中阿魏酸和γ-氨基丁酸的含量分别为5.02mg/g和4.54mg/g。结论:在最佳工艺条件下获得了营养丰富、酸甜适宜和风味独特的发芽糙米酸奶制品。
Germinated brown rice is a brown rice product which is the brown rice germinates to a certain length after being cultured under a certain temperature and humidity combined with bud,bran and endosperm.It has shown many important physiological functions,such as reducing blood pressure and cholesterol,preventing obesity etc.Germinated brown rice yoghurt is a novel fermented dairy product which is prepared with germinated brown rice,fresh milk,sugar and together with ready-to-use yoghurt starter.The influence of the amount of germinated brown rice,milk,sugar,the starter and fermentation time on the quality of the yoghurt were studied in this paper.The optimum conditions were determined by orthogonal test and the nutritional components of the yoghurt including ferulic acid andγ-GABA were investigated finally.It was shown that the ratio of germinated brown rice to milk was 1：1.5,the amount of sugar was 7%,and the amount of starter was 0.008%.Under these conditions,the germinated brown rice yoghurt with abundant nutrition,sour-sweet agreeable to the taste and unique flavor was obtained,its content of ferulic acid and γ-GABA were 5.02 mg/g and 4.54 mg/g,respectively.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第7期74-80,共7页
Journal of Chinese Institute Of Food Science and Technology
