糙米酵素在食品中的应用研究初探  

Preliminary Study on the Application of Brown Rice Enzyme in Food

作　　者：李志江[1] 鹿保鑫[1] 戴凌燕[2] 李兴革[1] 牛广财[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2009年第8期11-14,共4页Farm Products Processing

基　　金：黑龙江省教育厅2007年项目(115123036);大庆市科技局攻关项目(SGG2007-032)

摘　　要：糙米酵素是以糙米为主要原料,添加蜂蜜和麦芽等进行调配,经微生物发酵制成的,在发酵过程中微生物利用调配的营养物质进行代谢产生出多种复合酶类,提高了糙米的食用特性和功能特性。初步探讨了糙米酵素在乳、肉和焙烤食品中的应用,结果表明,糙米酵素可改变原料和食品的特性,为糙米的深加工和应用提供了技术参考。The brown rice enzyme was made of the main raw materials by deployment of honey and malt, the complex metabolic enzymes were derived from the deployment fermented by the microbiology, and the consumption characteristics of the brown rice and functional features were improved by the fermentation deployment. In this paper, brown rice enzyme was used as raw materials, the application were studied in milk, meat and bakery etc. The results showed that the characteristics of raw materials and food can be changed by the brown rice enzymes, technical reference for the brown rice deep processing and application were provided.

关 键 词：糙米酵素 食品 应用初探 

分 类 号：TS202.3[轻工技术与工程—食品科学]