摘要
含胚米糠富含多种生理活性物质,经发酵后又增添多种酶,可制成糙米酵素,作为功能性食品的基料,为人类提供新的营养途径。为探讨糙米酵素合适的发酵工艺条件,以保鲜米糠添加少量蜂蜜为底物,采用活性面包干酵母进行发酵试验。以还原糖消耗量作为试验指标,设计了包含酵母活化时间、发酵时间和接种量三个因素及三水平的正交试验,对发酵工艺条件进行了优化。试验结果表明:优化的工艺条件为酵母活化时间取1h,发酵时间为11h,接种量为1.2g酵母/20g米糠。每8g发酵样品中消耗的还原糖达13.682mg。
The rice bran containing embryo has many kinds of bioactive matter and enzymes when being fermented and madeinto enzymatic rice bran to be used as functional food material in a new nutrition way. The fresh rice bran was fermented, a littlehoney and some live dried baker yeast. Taking reducing sugar level as the criterion of test, we designed an orthogonal test containingthree factors—yeast alive time, ferment time and inoculation quantity. The optimal fermentation conditions were: yeast alivetime 1h, fermental time 11h and inoculation quantity 1.2g yeast/20g rice bran. The reducing sugar level obtained was 13.682mgper 8g sample.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第7期275-277,共3页
Food Science
关键词
糙米酵素
发酵工艺
优化
米糠
enzymatic rice bran
fermentation technology
optimization
rice bran
