大米加工副产品发酵制营养米汁饮料的研究  

Studies on the fermentation preparation of nutritive rice juice beverage from rice by-products

作　　者：吴凯星 朱斌昕 赵玉莲 

机构地区：[1]云南省农业科学院 [2]无锡轻工业学院

出　　处：《中国粮油学报》1991年第4期12-20,共9页Journal of the Chinese Cereals and Oils Association

摘　　要：以廉价大米加工副产品——碎米和高蛋白米粉(HPRF)为原料,通过水解部分蛋白、淀份液化及糖化作用,经酵母和乳酸菌混合发酵,可制得一种营养米汁饮料。实验结果表明,蛋白水解度(DH)、淀粉糖化率(DE)、酵母和乳酸菌对产品风味有着重要的影响。采用回归正交设计法安排实验并借助计算机对实验数据处理,得出了发酵液 pH、酸度、酒精含量、残还原糖、残总糖与发酵工艺参数之间的关系式。通过嗜好性测试,确定了最佳发酵条件,米汁发酵80小时后,植酸降解率达100%。A nutritive rice juice beverage was made of inexpensive rice by-products- -broken rice and high-protein rice flour(HPRF)by steps of partial hydro- lysis of protein,liquefaction and saccharification of starch and,fermen- tation with the co-operation of yeast and lactic acid bacteria(LAB).The results of this experiment revealed that the degree of hydrotysis(DH)of protein,dextrose equivalert(DE)of starch and species of yeast and LAB were the important factors which affected the beverage flavour.The experiment was arranged according to an orthogonal regression design,with the help of a computer,the relationships between targets(such as pH, acidity,alcohol content,residual reduced sugar,residual total sugar of the fermented mash)and the parameters of the fermentation process were reported.The optimum conditions had been decided by the sensory evalu- ation.After 80 hr fermentation,the quantity of phytic acid of the rice juice had been decreased fully. The beverage was tasted delicious and refreshing,and was rich in nutr- itive content.This process would be an aid to the utilization of HPRF- like production-white bran.

关 键 词：碎米 高蛋白米粉 饮料 发酵 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]