摘要
该文研究不同原料米(糯米、粳米、籼米)对客家黄酒发酵过程中总糖、总酸、氨基酸态氮、γ-氨基丁酸(GABA)含量及谷氨酸脱羧酶(GAD酶)活性的影响。结果表明,在总糖、总酸、氨基酸态氮指标方面,糯米、粳米、籼米都适合酿制客家黄酒,但糯米黄酒、粳米黄酒总糖、总酸和氨基酸态氮含量较高;发酵过程中,GABA含量糯米黄酒最高,粳米黄酒次之,籼米黄酒最低;贮藏一个月后,糯米黄酒GABA含量达到260.45 mg/L,分别为粳米黄酒、籼米黄酒的1.13、1.44倍。糯米、粳米黄酒的GAD酶活性较大且两者接近,而籼米GAD酶活性较小,与糯米、粳米相差较大。综上所述,对比三种原料米,糯米最适合发酵客家黄酒及产GABA,粳米次之,籼米较不利。
The content of total sugar, total acid, amino nitrogen, GABA content and Glutamate decarboxylase （GAD enzyme ） activity were respectively study in fermentation process of Hakka rice wine brewed by different raw rice （ glutinous rice, japonica rice and indica rice）.The results showed that ,from the indicators of total sugar, total acid and amino nitrogen, glutinous rice, japonica rice and indica rice were all suitable for hakka rice wine brewing, but content of total sugar and amino nitrogen of rice wine brewed by glutinous rice and japonica rice were higher; GABA content of rice wine brewed by glutinous rice was the higher,japonica rice was less,and indica rice was the least.After one month of storage, GABA content of rice wine brewed by glutinous rice reached 260.45 mg/L,which was respectively 1.13 times that of japonica rice and 1.44 times that of indica rice. GAD activity of rice wine brewed by glutinous rice and japonica rice were strong and close, while GAD activity of indica rice was quite different and weak. In summary, the comparison showed that glutinous rice was the most beneficial to Hakka rice wine＇ s fermentation and GABA production, the second one was japonica rice and the last one was indiea rice.
作者
钱敏
汤斯斯
赵文红
黄敏欣
许伟萍
李斌
QIAN Min1, TANG Si-si1, ZHAO Wen-hong1,2, HUANG Min-xin1, XU Wei-ping1, LI Bin2(1.College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225 ,China; 2. South China Agricultural University, Guangzhou 510642, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第7期15-19,共5页
Science and Technology of Food Industry
基金
广东省产学研项目(2013B090600157)
广东省自然科学基金项目(2014A030313592)
广东省教育厅重点项目
广式传统食品加工与安全控制重点实验室(201509010005)
