有色糙米酵素发酵工艺条件研究
Guangdong Agricultural Sciences(2015)
Abstract
以有色糙米为主要原料,添加蜂蜜、麦芽提取粉、盐和酵母菌进行发酵得糙米酵素,以γ-氨基丁酸含量为评价指标,采用正交试验确定最佳培养基配方和发酵条件.结果表明:最佳培养基配方为紫米、蜂蜜量2%、麦芽提取粉量1%、加水量700%;最佳发酵工艺条件为酵母接种量18%、发酵时间3h、发酵温度30℃、摇床转速100 r/min.在最佳配方和发酵条件下,100 g糙米发酵后γ-氨基丁酸含量达170.6 mg.
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Key words
Fermentation
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