发芽糙米、火棘果复合营养饮料的研制  

Development of a nutritional compound beverage with germinated brown rice and pyracantha berry

作　　者：胡中泽[1] 袁志超[1] 高冰 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]武汉鑫宏食品酿造科研所,湖北武汉430000

出　　处：《中国酿造》2007年第9期61-63,共3页China Brewing

基　　金：湖北省重大科技攻关项目(2006AA204A02)

摘　　要：分别就火棘果-生料-黑曲(Ⅰ)、火棘果-熟料-黑曲(Ⅱ)、火棘果-黑曲(Ⅲ)3种原料搭配方式在3个阶段——糖化、酒精发酵、醋酸发酵进行复合营养饮料小试研究。实验结果表明:酶解4h后Ⅱ的还原糖最高,达到6.0g/100mL;经酒精发酵34h后,Ⅰ的酒精度最高,达到3.9%(v/v);再经醋酸发酵108h,Ⅱ的酸度最高,达到4.20g/100mL。产品澄清透明,有火棘果特有的果香,酸味浓郁,醇香可口。The small-scale tests for the production of nutritional compound beverage were performed at different fermentation stages, including saccharification, alcohol fermentation and acetic fermentation, respectively. Three different material formulas, pyracantha berry-uncooked brown rice-Aspergillus niger （Ⅰ）, pyracantha berry-cooked brown rice-A, niger （Ⅱ） and pyracantha berry-A, niger （Ⅲ）, were investigated in these tests, respectively. The results indicated that during saccharification, the highest reducing sugar content was detected at 4 h with formula II, which reached 6.0 g/100 ml. In alcohol fermentation, the highest alcohol degree was achieved as 3.9% （v/v） at 34 h with formula I. Then, the highest acidity was detected as 4.20 g/100 ml at 108 h during acetate fermentation with formula II. The products were transparent and savory with the unique fragrance ofpyracantha berry and mild acidity.

关 键 词：火棘 发芽糙米 醋酸发酵 火棘果醋 Γ-氨基丁酸 

分 类 号：TS264.2[轻工技术与工程—发酵工程] TS275.4[轻工技术与工程—食品科学与工程]