摘要
为提高醪糟的γ-氨基丁酸(γ-amino butyric acid,GABA)含量,从而赋予其降血压等生理功能,本研究以糙米和发芽糙米为原料,分别用米根霉Q303、根霉A、少孢根霉和少根根霉发酵不同时间制作醪糟,比较其GABA含量,并研究了厌氧发酵对醪糟GABA含量的影响。结果表明:以糙米为原料、根霉A为发酵菌种,28.5℃恒温发酵48h制得的醪糟有较好的感官品质和最高的GABA含量;发芽糙米为原料制得的醪糟感官品质和GABA含量都不及糙米醪糟。
To enrich γ-amino butyric acid （GABA） in Laozao and exert its function of inhibiting hypertension, brown glutinous rice and germinated brown glutinous rice were used as raw material, and fermented with 4 different rhizopus. Then we measured the GABA content in Laozao and studied the impact of anaerobic fermentation on GABA enrichment in Laozao. The results show that brown rice Laozao fermented with Rhizopus A （ separated from commercial natural fermented Laozao） at 28.5 ℃for 48 hours has better sensory property and highest GABA content. The sensory property and GABA content of Laozao made with germinated brown rice are lower than that made from brown rice.
出处
《食品科技》
CAS
北大核心
2008年第1期22-25,共4页
Food Science and Technology
