功能性红米杂交稻微生物发酵研究及微量元素分析  

Studies on the fermentation technology of functional hybrid red rice and analysis of the content of trace elements

作　　者：颜亮[1] 罗强[1] 聂远洋[1] 曹玫[2] 朱建清[3] 张单[1] 张艳[1] 黎伟[1] 赵建[1] 

机构地区：[1]四川大学生命科学学院资源微生物学及生物技术四川省重点实验室,成都610064 [2]四川省医学科学院.四川省人民医院临床医学中心实验室,成都610072 [3]四川农业大学水稻研究所,成都611130

出　　处：《四川大学学报（自然科学版）》2010年第5期1177-1182,共6页Journal of Sichuan University(Natural Science Edition)

基　　金：国家科技支撑计划(2007BAD81B04)

摘　　要：通过对功能性红米杂交稻611A/R319的稻米性质和微生物发酵转化微量元素的研究,优化功能杂交红米微生物发酵工艺,探讨该红米杂交稻的生物学优势和应用潜力.功能性红米杂交水稻611A/R319、粒长7.0 mm、长宽比3.0、透明度2级、胶稠度68、蛋白质9.9%、Se含量0.05μg/g等.最适发酵工艺为加曲量1.0%、发酵温度30℃、发酵时间51 h、功能性红米杂交水稻611A/R319糙米与糯米最适比例33%.结果显示,功能性红米杂交水稻611A/R319与糯米混合发酵生产的组合红米酿在硒、铁、锌等微量元素方面较纯糯米传统发酵产物极显著提高,其中Se和Fe含量分别是纯糯米酿的2.5和2.2倍;并且在口感上大大优于纯红糙米发酵生成的纯红米酿.After studying on the characters and bioactive units of functional hybrid red rice 611A/R319, authors optimized the microbial fermentation technology for developing its application potency. The hybrid red rice quality traits, grain length 7.0 mm, grain length-width ratio 3.0,translucency 2, gel consistency 68, protein content 9.9%, Se 0.05μg/g, etc. Optimized fermentation conditions were adding koji ratio at 1%, setting up fermentation degree at 30℃, keeping fermentation time for 51 hours, and making hybrid red rice 611A/R319 to glutinous rice at the best ratio 33%. Compared with the traditional fermentation products, the results showed the content of selenium, iron and other trace elements increased obviously in selenium-enriched red rice wine. Especially comparing with rice wine fermented with glutinous rice alone, the contents of Se and Fe were 2.5 and 2.2 times, respectively. Its mouthfeel was much better than the red rice wine fermented with red rice alone.

关 键 词：红米杂交水稻 红米酿 微量元素 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS262.3[轻工技术与工程—食品科学与工程]