食品科学2012，Vol.33Issue(20)：357-360,4.
正交试验法优化新型米茶制作工艺
Process Optimization for the Development of New Types of Rice Tea by Orthogonal Array Design
摘要
Abstract
Orthogonal array design was used to optimize conditions for the fermentation and germination of brown rice for separate use for the production rice tea. The results show that both fermentation and germination were conducive to increasing the contents of free amino acids, reducing sugar andγ-aminobutyric acid (GABA) in rice tea, improving its quality. The optimal fermentation conditions were fermented rice (resulting from 24 h natural fermentation of rice and water) : pineapple juice (1:1.5,V/V) as fermentation starter, 35 ℃ of fermentation temperature and 18 h of fermentation time. The rice tea obtained had maximum free amino acid content, a strong aroma, a genuine taste of rice and a clear orange colour. The optimal germination conditions were calcium lactate at 0.5 mmol/L as glutamate decarboxylase activator, pH 5.5–6, 35 ℃ of germination temperature and 24 h of germination time. The resulting rice tea had maximum contents of reducing sugar and GABA, a clear colour and a lingering aftertaste.关键词
糙米/米茶/发酵/发芽/工艺Key words
brown rice/rice tea/fermentation/germination/process conditions分类
轻工纺织引用本文复制引用
王玉芳,熊善柏,赵思明..正交试验法优化新型米茶制作工艺[J].食品科学,2012,33(20):357-360,4.基金项目
湖北省科技厅米粉专用稻良种技术项目(2009BBB017) （2009BBB017）
