功能糙米酵素的研制及其食用安全性控制

Development of the Functional Brown Rice Leaven and Control of Its Diet Safety

以糙米为主要原料,配入适量蜂蜜、玉米胚油进行发酵,以功能活性物质(γ-氨基丁酸)为指标,通过正交试验确定糙米酵素发酵培养基的最佳配方和最佳发酵条件。并基于水稻栽培过程中有毒有害重金属污染现象较为严重,本研究对糙米中重金属砷、汞、铅、镉进行检测,严格控制糙米原料卫生品质,以确保糙米酵素产品的食用安全性。

Brown rice leaven was fermented by rice bran as main materials, adding honey and corn oil. In this experiment, the optimum fermentation culture medium and condition, content of γ-amino-butyric acid as the index, was determined by orthogonal design method, and the contents of As, Hg, Pb, Cd in rice bran was also examined in this study to control the material＇s quality as well as the diet safety of brown rice leaven.