摘要
利用米根霉发酵薏米,通过单因素试验和正交试验,考查水分添加量、菌种接种量和发酵时间对薏米酿品质的影响,确定最佳发酵工艺。并研究了薏米酿的氨基酸组成、膳食纤维、生物活性物质及抗氧化性的变化。结果表明:薏米酿最佳发酵工艺参数为以薏米质量为基准,水分添加量12%、菌种接种量0.6%、发酵时间54 h,此工艺发酵得到的薏米酿具有良好的风味和口感,氨基酸含量和氨基酸评分、可溶性膳食纤维含量均显著提高,多酚类、黄酮类生物活性物质显著增加,抗氧化性明显增强。研究为薏米的精深加工及高值化利用提供参考。
Using Rhizopus oryzae to ferment coix seed,the effects of water content,inoculum size and fermentation time on the mass of coix seed wine were investigated through single factor test and orthogonal test,and the optimal fermentation process was determined.The changes of amino acid composition,diet-ary fiber,bioactive substances and antioxidant activity of coix seed wine were studied.The results showed that the optimal fermentation process parameters of coix seed wine were as follows:based on the mass of coix seed,water addition 12%,inoculum size 0.6%and fermentation time 54 h.The coix seed wine obtained by this process had good flavor and taste.The amino acid content,amino acid score and soluble dietary fiber content were significantly increased,the polyphenols and flavonoids bioactive substances were significantly increased,and the antioxidant capacity was significantly enhanced.The re-search provided a reference for the deep processing and high-value utilization of coix seed.
作者
刘彩华
梁燕芬
杨冬贵
张传芳
黄斌
LIU Cai-hua;LIANG Yan-fen;YANG Dong-gui;ZHANG Chuan-fang;HUANG Bin(Agriculture and Food Engineering College,Baise University,Baise 533000,Guangxi,China;Industrial College of Subtropical Characteristic Agriculture,Baise 533000,Guangxi,China)
出处
《粮食与油脂》
北大核心
2022年第7期153-157,162,共6页
Cereals & Oils
基金
广西科技基地和人才专项项目(2021AC19210)
广西一流学科建设项目(农业资源与环境)
广西高校中青年教师科研基础能力提升项目(2021KY0743)
广西大学生创新创业训练项目(202010609125)。
关键词
薏米
米根霉
发酵工艺
氨基酸
多酚类
黄酮类
抗氧化性
coix seed
Rhizopus oryzae
fermentation process
amino acid
polyphenol
flavonoid
an-tioxidant capacity
