糙米酵素工艺技术研究及品质分析

Study on the Techniques of Rice Bran Leaven and Quality Analysis

以糙米为原料,添加蜂蜜、大麦芽、盐、酵母进行发酵制得糙米酵素,并对其品质进行分析。研究了糙米酵素的添加料(蜂蜜、大麦芽、盐和酵母)对酵母发酵剂生长的影响。以酸度为指标,采用正交试验的方法确定最佳发酵培养基,培养基的配比是:水150%,蜂蜜8%,大麦芽1.0%,盐1.0%。采用正交设计实验对酵母用量、温度和发酵时间进行了发酵影响条件的实验,以感官评定为指标,进行发酵效果测定。实验结果表明:酵母用量3%、时间6h和温度35℃为较适宜的发酵条件,对以此条件制成的糙米酵素进行口感、多糖、植酸含量等品质分析,结果是:酸甜风味、乳白色、多糖含量可达18.96%,植酸达1.07%。

To ferment brown rice with honey, malt, salt and harm into the brown-rice leaven, study its quality. Do experiment to study the effect of the honey, malt, salt and harm in the brown rice to the growth of the leavening; and apply the orthogonal experiment with acidity as the index to decide the optimal substrate, the proportion of the optimal substrate is the water quality of 150%, honey quality of 8%, malt quality of 1.0%, salt quality of 1.0%. According to the respective effect of the harm quality, temperature and ferment time to the brown-rice leaven, apply the orthogonal experiment with the sense as the assessing index to determine the optimal zymolysis experiment with the harm quality of 3 %, temperature of 35 centigrade and the time of 6 hours, and analyze the quality of the finished brown-rice leaven in taste, amylose and botanic acid. The resuits： acidity ＆＆ sweet colour is ivory, the amylose reaching 18.4 % and the botanic acid reaching 1.07 %.