Application of Fatty Acid Value in Freshness Evaluation of Rice for Use as Brewing Adjunct

doi:10.7506/spkx1002-6630-201321021

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 103-106.doi: 10.7506/spkx1002-6630-201321021

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Application of Fatty Acid Value in Freshness Evaluation of Rice for Use as Brewing Adjunct

LI Hong1,2,3，FANG Gui-quan1，LI Hui-ping1，LI Lin2，HE Xi1，ZHANG Wu-jiu3

1. Technology Center of Guangzhou Zhujiang Brewery Co. Ltd., Guangzhou 510308, China；
2. School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China；
3. China National Research Institute of Food and Fermentation Industries, Beijing 100027, China

Received:2012-08-18 Revised:2013-10-08 Online:2013-11-15 Published:2013-10-28
Contact: LI Hong1 E-mail:13811634697@139.com

Abstract

Abstract:

Abstract: The relationship between rice fatty acid value(FAV) and rice freshness was studied and the impact of rice FAVon antioxidant ability of beer was analysed. Meanwhile the influence of storage time on rice FAV was investigated and its change mechanism was explored. The results shows that the method for determination of the rice FAV characterized simple operation and good precision. There is corresponding relationship between the freshness of rice and rice FAV and lower FAV possesses better freshness. Rice FAV has positive linear effect on TBA of wort and mature fermented wort. The higher is rice FAV, the higher is the extent of aging of the corresponding beer, and worse was antioxidant ability of beer. Rice FAV grew linearly with storage time prolonging and the thumb rule was that extention of storage time by 10 days leads to increase of rice FAV by 2 to 3 units. Lipase in the rice is the main reason for the increase in fatty acid value of rice during storage.

CLC Number:

TS261.2

LI Hong1,2,3，FANG Gui-quan1，LI Hui-ping1，LI Lin2，HE Xi1，ZHANG Wu-jiu3. Application of Fatty Acid Value in Freshness Evaluation of Rice for Use as Brewing Adjunct[J]. FOOD SCIENCE, 2013, 34(21): 103-106.

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Application of Fatty Acid Value in Freshness Evaluation of Rice for Use as Brewing Adjunct

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