食品工业科技2018，Vol.39Issue(3)：148-152,5.DOI:10.13386/j.issn1002-0306.2018.03.030
高γ-氨基丁酸营养干面条的研制
Development of nutritional noodles with high γ-aminobutyric acid
摘要
Abstract
γ-aminobutyric acid as a new food ingredients has been certificated to have many physiological functions.In the present study,the homogenate solution of germinated soybean and germinated brown rice which germination under stress with high GABA content were compounded with wheat flour to produce noodles.The formula and processing technology of noodles was optimized according to the content of GABA and sensory evaluation by single factor and orthogonal tests.Results suggested that,when 50 g flour was used as a benchmark,the optimal formula and process conditions for noodles were homogenate solution of germinated soybean 9.0 g,homogenate solution of brown rice 9.0 g,NaCl 0.5 g,awakening time 20 min,drying temperature 75 ℃ and drying time 4.0 h.In this optimized condition,the sensory evaluation of noodles was(86.7 ± 1.6)points,and GABA content reached (6.96 ± 0.13) mg/100 g DW.关键词
γ-氨基丁酸/干面条/发芽大豆/发芽糙米/加工工艺Key words
γ-aminobutyric acid/dried noodles/germinated soybean/germinated brown rice/professing technology分类
轻工纺织引用本文复制引用
尹永祺,王金凤,方维明,衡国,王辉..高γ-氨基丁酸营养干面条的研制[J].食品工业科技,2018,39(3):148-152,5.基金项目
国家自然科学基金青年科学基金项目(31501401) （31501401）
江苏省自然科学基金青年基金(BK20150448) （BK20150448）
江苏省高校自然科学研究面上项目(15KJB550010) （15KJB550010）
扬州市自然科学基金资助(YZ2016044). （YZ2016044）
