富含γ-氨基丁酸发芽糙米米粉条的研制  

Research & manufacture on high GABA germinated brown rice vermicelli

作　　者：吕齐明 傅晓如 周远 潘少鹏 钟飞云 

机构地区：[1]江西省粮油科学技术研究所,江西南昌330029 [2]江西电子仪器厂,江西南昌330029

出　　处：《粮食与饲料工业》2014年第7期20-23,共4页Cereal & Feed Industry

基　　金：2013年江西省科技支撑计划项目(20132BBF60058)

摘　　要：以早籼发芽糙米、早籼米为主要原料,加入适量玉米淀粉制作富含γ-氨基丁酸发芽糙米米粉条。通过单因素试验和正交试验研究早籼发芽糙米与早籼米比例、玉米淀粉添加量、时效房复蒸温度、时效房复蒸时间对发芽糙米米粉条品质的影响。结果表明,发芽糙米与早籼米比例为7∶3、玉米淀粉添加量为5%、时效房复蒸温度为95℃、时效房复蒸时间为12min时,制备出来的米粉条品质最佳,米粉条中γ-氨基丁酸含量超过14mg/(100g)。The highy-aminobutyric acid rice vermicelli was made by major material which include germinated brown early hsien rice and early hsien rice,and some corn starch was added in it. Based on single-factor test, orthogonal design test was adopted to study the effects of the ration of germinated brown rice to early hsien rice, the dosage of corn starch, resteaming temperature and time in maturing room on the quality of germinated brown rice vermicelli. The results showed that the optimal formula for germinated brown rice vermicelli were as follows：ratio of germinated brown rice to early hsien rice 7 ： 3,dosage of corn starch 5 % ,re-steaming temperature and time in maturing room 95℃ and 12 min. The content of 7-aminobutyric acid was above 14 mg/（100 g）.

关 键 词：Γ-氨基丁酸 发芽糙米 米粉条 时效房复蒸 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]