Development of GABA-rich Fermented Beverage with Blood-pressure-lowering Function

doi:10.7506/spkx1002-6630-201024109

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 494-497.doi: 10.7506/spkx1002-6630-201024109

• Technology Application • Previous Articles Next Articles

Development of GABA-rich Fermented Beverage with Blood-pressure-lowering Function

LI Ruo-kun1，GAO Yan2，LU Tian-cheng1，WANG Xin1,*

1. College of Life Sciences, Jilin Agricultural University, Changchun 130118, China；
2. College of Resources and Environment, Jilin Agricultural University, Changchun 130118, China)

Received:2010-08-02 Online:2010-12-25 Published:2010-12-29
Contact: WANG Xin E-mail:wangxin5853@126.com

Abstract

Abstract:

Objective: To develop gamma aminobutyric acid (GABA)-rich beverage by Monascus fermentation with bloodpressure- lowering function. Methods: Orthogonal experiments were performed to determine the optimal processing parameters for the fermented functional beverage. Results: The optimal formula of raw materials was composed of 50% green tea juice, 8% chrysanthemum extract and 14% lotus leaf-hawthorn-corn extract. Meanwhile, the optimal accessory materials for taste adjustment were 70 g white sugar, 0.4 mL of essential oil, 3 mLof anti-oxidant and 350 mL of tea juice in 1000 mL of fermented beverage. Conclusion: The prepared beverage contains GABA up to 0.26 g/L and achieved the excellent level in color, smelling and taste.

Key words: Monascus, gamma aminobutyric acid, blood pressure lowering, beverage

CLC Number:

TS252.1

LI Ruo-kun1，GAO Yan2，LU Tian-cheng1，WANG Xin1,*. Development of GABA-rich Fermented Beverage with Blood-pressure-lowering Function[J]. FOOD SCIENCE, 2010, 31(24): 494-497 https://doi.org/10.7506/spkx1002-6630-201024109

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Development of GABA-rich Fermented Beverage with Blood-pressure-lowering Function

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