发酵糙米的加工工艺

The Processing Technology Research of the Fermented Brown Rice

对用酵母发酵糙米的工艺进行研究。以糙米粉为试验材料,添加水、蜂蜜、盐、大麦芽粉为底物,采用活性酵母液进行发酵试验。以淀粉酶活力作为试验指标,设计包含培养基加水量、发酵温度、时间和接种量四个因素水平,通过正交试验确定糙米发酵培养基的最佳配方和最佳发酵条件。优化的工艺条件为加水量为150%,酵母接种量为4%,发酵温度为30℃,发酵时间为为4 h。糙米酵素中的α-淀粉酶含量最高,达到485 U/g。

Studied on preparation the fermented brown rice.Brown rice was fermented by brown rice as main materials,adding 150 % water,8 % honey,1 % salt and 1 % malt powder.Taking amylase activity as the criterion of test,we designed an orthogonal test containing four factors-culture medium＇s water addition,fermentation temperature,time and inoculation quantity,In this experiment,the optimum fermentation culture medium and condition,studied effect of fermentation conditions on amylase activity of brown rice.The α amylase activity obtained was 485 U/g per 10 g sample.The result showed that the culture medium＇s water addition of 150 %,inoculation quantity of 4 %,fermentation temperature of 30 ℃,time of four hours,the amylase activity was the strongest.