发芽糙米植物蛋白露发酵工艺研究

Fermentation technology of germinated brown rice and plant protein juice

以发芽糙米、大豆分离蛋白、蔗糖为主要原料进行新型饮品发酵工艺研究。在单因素试验基础上进行复配正交试验,通过理化指标及感官品质评价确定最佳的原料配比和发酵条件。最佳原料配比为（kg/40 L）：发芽糙米3.5,大豆分离蛋白1.5,蔗糖3.5。最佳发酵条件是：接种量9%,发酵温度39℃,发酵时间（7~8）h,发酵终点p H4.9,在5℃后熟15 h。产品技术指标：总固形物15.65%,蛋白质含量为2.77%,γ-氨基丁酸（GABA）含量为4.6 mg/100 m L,p H（4.35~4.40）,乳酸菌3.63×10~8 cfu/m L。产品感官品质优异,是营养保健的全谷食品,适用人群广泛,工艺简便可行,为发芽糙米在食品领域中开辟了更广阔的应用前景。

The fermentation process of a new drink was systematically studied. Main materials of the new drink were germinated brown rice, soybean protein isolate and saccharose. The best ratio of raw materials and fermentation conditions were confirmed by orthogonal experiment based on single factor test, physico-chemical indexes and sensory quality evaluation. Our research showed that the best ratio（kg/40 L） of raw materials were germinated brown rice 3.5, soybean protein isolate 1.5 and saccharose 3.5. The best fermentation conditions are inoculant size 9%, fermented temperature 39 ℃, fermented time（7~8） h, p H 4.9 at the end of fermentation, and maturating at 5 ℃ for 15 h. The product technical indexes are total solid 15.65%, protein 2.77%, γ-aminobutyric acid（GABA） 4.6 mg/100 m L, p H（4.35~4.40）, and lactobacillus plantarum 3.63×10~8 cfu/m L. The product had great sensory quality, and could be widely used as a kind of whole cereal food. This fermentation process was easily applicable, which contributed to the development and application of germinated brown rice on food industry.