食品科学 ›› 2012, Vol. 33 ›› Issue (20): 357-360.

• 技术应用 • 上一篇    

正交试验法优化新型米茶制作工艺

王玉芳,熊善柏,赵思明*   

  1. 华中农业大学食品科学技术学院
  • 收稿日期:2011-08-24 修回日期:2012-09-10 出版日期:2012-10-25 发布日期:2012-11-09
  • 通讯作者: 王玉芳 E-mail:hubeiwangyufang@163.com
  • 基金资助:

    米粉专用稻良种技术

Process Optimization for the Development of New Types of Rice Tea by Orthogonal Array Design

Yu-Fang WANG,ZHAO siming   

  • Received:2011-08-24 Revised:2012-09-10 Online:2012-10-25 Published:2012-11-09
  • Contact: Yu-Fang WANG E-mail:hubeiwangyufang@163.com

摘要: 以糙米为原料,采用发酵和发芽技术制作米茶,研究发酵或发芽条件对米茶品质的影响,确定适宜的工艺参数,开发米茶新产品。结果表明,发酵和发芽都有利于提高糙米茶的游离氨基酸、还原糖、γ-氨基丁酸的含量,改善米茶的感官品质。适宜的发酵工艺为:发酵剂由老浆和果汁按配比1:1.5(V/V)制成,于35℃发酵时间18h,制作的米茶的游离氨基酸含量最高、发酵香味浓郁、色泽橙黄透亮、滋味纯正。制作发芽糙米茶的适宜发芽条件为:以Ca2+作为谷氨酸脱羧酶的激活剂,乳酸钙浓度0.5mmol/L,pH5.5~6,35℃发芽24h,米茶的还原糖和γ-氨基丁酸含量最高、色泽明亮、回味悠长。

关键词: 糙米, 米茶, 发酵, 发芽, 工艺

Abstract: Orthogonal array design was used to optimize conditions for the fermentation and germination of brown rice for separate use for the production rice tea. The results show that both fermentation and germination were conducive to increasing the contents of free amino acids, reducing sugar and γ-aminobutyric acid (GABA) in rice tea, improving its quality. The optimal fermentation conditions were fermented rice (resulting from 24 h natural fermentation of rice and water) : pineapple juice (1:1.5, V/V) as fermentation starter, 35 ℃ of fermentation temperature and 18 h of fermentation time. The rice tea obtained had maximum free amino acid content, a strong aroma, a genuine taste of rice and a clear orange colour. The optimal germination conditions were calcium lactate at 0.5 mmol/L as glutamate decarboxylase activator, pH 5.5–6, 35 ℃ of germination temperature and 24 h of germination time. The resulting rice tea had maximum contents of reducing sugar and GABA, a clear colour and a lingering aftertaste.

Key words: brown rice, rice tea, fermentation, germination, process conditions

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