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以发芽糙米为主要原料生产富含γ-氨基丁酸白酒
引用本文:盖伦,姜帆,韩建春.以发芽糙米为主要原料生产富含γ-氨基丁酸白酒[J].酿酒,2013(6):102-105.
作者姓名:盖伦  姜帆  韩建春
作者单位:东北农业大学,黑龙江哈尔滨150030
摘    要:通过对糙米进行发芽处理增加其γ-氨基丁酸(GABA)含量,并作为原料之一进行白酒生产,研究富含GABA白酒的最佳工艺参数。结果显示,发芽糙米的最佳浸泡时间18h,浸泡温度36℃,发芽时间20h,发芽温度28℃。配料粉浆、糊化后醪液50℃细菌水解4h,加酵母30℃发酵7d,经后熟、蒸馏、勾兑、调配、澄清、灌装等工艺制得性状稳定、品质优良的富含GABA白酒产品。

关 键 词:发芽糙米  γ-氨基丁酸  发酵  氨基酸

The Study of Brewed Wine With Rich γ-aminobutyric Acid Which is Producted by Germinated Brown Rice as Raw Material
GAI Lun,JIANG Fan,HAN Jian-chun.The Study of Brewed Wine With Rich γ-aminobutyric Acid Which is Producted by Germinated Brown Rice as Raw Material[J].Liquor Making,2013(6):102-105.
Authors:GAI Lun  JIANG Fan  HAN Jian-chun
Affiliation:(Weifang Engineering Vocational College , Qingzhou 262500 ,Shandong,China)
Abstract:In this study,brown rice with germination treatment was used to increase itsγ-aminobutyric acid (GABA) levels, and as a raw material for liquor production, to research GABA-rich liquor optimal process parameters. The results showed that the optimum soaking time to germinat brown rice is 18h, soaking temperature is 36 ℃, germination time is 20h, germination temperature is 28 ℃. After that ingredients batter, gelatinized mash and bacterial hydrolysis for 50℃4h, add yeast fermentation at 30℃7d, after ripening, distillation, blending, blending, clarification, filling processes to obtain stable traits, GABA-rich liquor quality products.
Keywords:Brown rice  γ -aminobutyric acid  Fermentation  Amino acids
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