糙米高水分通风加湿调质后γ-氨基丁酸富集工艺的研究  

Studies on γ-Aminobutyric Acid Enrichment for Brown Rice after High Moisture Ventilating,Tempering and Damping

作　　者：许琳[1] 刘建伟[1] 王智霖[1] 

机构地区：[1]西华大学生物工程学院食品科学系,四川成都610039

出　　处：《粮食与饲料工业》2009年第2期4-5,7,共3页Cereal & Feed Industry

基　　金：四川省教育厅自然科学重点项目(2003A219);四川省科技厅科技攻关计划项目(2006Z06-002-06)

摘　　要：对高水分加湿调质后的糙米进行γ-氨基丁酸(GABA)富集工艺实验,探讨了不同培养条件下所得发芽糙米中GABA的含量变化,并得到了GABA富集最佳工艺条件,为经过通风加湿调质处理的发芽糙米生产工艺提供了实验依据。结果表明:糙米加湿调质后GABA富集与糙米水分含量、培养时间和培养温度有密切关系,GABA富集的最佳工艺条件为糙米水分含量21%、培养温度25℃、培养时间30h,该工艺条件下发芽糙米的GABA含量为11.7mg/100g。γ-Aminobutyric Acid（GABA） enrichment was carried out for brown rice after high moisture ventilating, tempering and damping. The change of GABA content in germinated brown rice under different conditions for culture was discussed and the optimal technological conditions for GABA enrichment were obtained, which supplied an experimental basis for production of germinated brown rice after tempering and damping. The result showed that the GABA enrichment after tempering and damping of brown rice was closely related to brown rice moisture content, culture time and culture temperature. The optimal technological conditions for GABA enrichment were brown rice moisture content 21% , culture temperature 25℃ and culture time 30 h. GABA content in germinated brown rice was 11.7 mg/100 g under these technological conditions.

关 键 词：糙米 通风 加湿调质 发芽糙米 GABA富集 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]